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SEA BASS WITH TOMATOES AND ONIONS Recipe | |
Seafood | |
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Ingredients:
7 tablespoons olive oil4 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:
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. Preheat oven to 350F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside. Increase oven temperature to 500F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauti 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. 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. Makes 4 servings. Bon Appitit September 1997 Chef; Reed Hearon from Rose Pistola, San Fransisco CA Epicurious Food ) 2000 CondiNet Inc. All rights reserved. | |