Sea Bass with Tomatoes and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine. A large crouton is served alongside to soak up all the good flavors. To round out the menu, offer roasted artichokes, and to finish, a seasonal fruit compote with warm sabayon. Ingredients:
7 tablespoons olive oil |
4 4x2x1/2-inch french bread slices |
3 cups thinly sliced onions |
1/2 cup chopped fresh parsley |
2 tablespoons chopped canned anchovies (from one 2-ounce can) |
1 1/2 tablespoons minced garlic |
1/4 teaspoon dried crushed red pepper |
1 1/4 pounds plum tomatoes, seeded, finely chopped |
3/4 cup dry white wine |
4 8-ounce sea bass fillets (about 1 inch thick) |
Directions:
1. Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
2. Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
3. Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.
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