Roasted Sea Bass Provencale

• 1/4 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
• 2 tablespoons drained capers
• 1 tablespoon chopped garlic
• 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
• 1/2 cup dry white wine
• 1/2 cup bottled clam juice
• 4 6- to 7-ounce sea bass fillets

1. Preheat oven to 450F.. Heat 2 tablespoons reserved oil in heavy large ovenproof skillet over medium-high heat.
2. Add tomatoes, capers, garlic and thyme and stir 1 minute.
3. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 minutes.
4. Sprinkle fish with salt and pepper.
5. Add to skillet; turn to coat with sauce.
6. Place skillet in oven.
7. Roast fish until just opaque in center, about 15 minutes.
8. Transfer fish and sauce to platter.

tomatoes, capers, garlic, thyme, white wine, clam juice, bass fillets

Taken from www.epicurious.com/recipes/food/views/roasted-sea-bass-provencale-5334 (may not work)