Recipe - Pan-Roasted Chicken Breast Wsweet Corn And Potato Ragout

1 md White onion
1 tablespoon Sicilian capers rinsed in
water
4 tablespoon Extra virgin olive oil
Fresh thyme; to taste
Salt and pepper; to taste
1 pt Cherry tomatoes; quartered
1 small Zucchini
4 Fillets sea bass; (8ounce)
Fresh chives; for garnish

In a medium hot pan saute the onions with the capers in 2 tablespoons of
olive oil. Cover and turn heat down to medium heat and let simmer for about
20 minutes stirring occasionally with a wooden spoon. Add the thyme about
10 minutes into the cooking of the onions. Adjust the seasonings with salt
and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes
more.

Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of
olive oil and saute the zucchini in the oil. Add salt and pepper as needed.

In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish
gently, crisping the skin, Turn the fish over and let the temperature of
the pan finish the cooking of the fish.

To assemble the dish, lay the zucchini around in a small pile on the bottom
of the plate, place the fish on top of that. On top of the fish place a
small amount of the tomato and onion sauce.

Garnish with olive oil and fresh chives.

Converted by MC_Buster.

Per serving: 940 Calories (kcal); 62g Total Fat; (58% calories from fat);
69g Protein; 29g Carbohydrate; 139mg Cholesterol; 268mg Sodium Food
Exchanges: 0 Grain(Starch); 9 Lean Meat; 5 One half Vegetable; 0 Fruit; 11 Fat;
0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031

Converted by MM_Buster v2.0n.