Sea Bass & Shrimp Provencale
|Tomatoes||3 Medium, peeled|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Garlic||2 Clove (10 gm), minced / pressed|
|Sea bass steaks||2 Pound (1 Inch Thick)|
|Medium raw shrimp||1⁄2 Pound, shelled and deveined|
|Lemon slices||4 (For Garnish)|
|Parsley sprigs||1 Tablespoon (For Garnish)|
Seed and coarsely chop 2 of the tomatoes.
Cut remaining tomato into 6 wedges; set aside.
Melt butter in a medium-size frying pan over medium-high heat.
Add mushrooms and cook, stirring, until limp about 5 minutes.
Stir in chopped tomatoes and garlic; cook, stirring, until hot.
Season mixture to taste with salt and pepper; set aside.
Rinse fish, pat dry, and place in a single layer in a shallow baking pan; top with shrimp.
Spoon tomato mixture over seafood.
Bake in a 400° oven until shrimp are just opaque in center and fish is just opaque but still moist in thickest part; cut to test about 15 minutes.
Transfer to a warm platter and surround with tomato wedges; garnish with lemon slices and parsley, if desired.