Sea Bass With Tomatoes And Onions
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
7 tbsps
Olive Oil3 cups
Onion (thinly sliced)1 cup
Parsley (chopped fresh)1.5 tbsps
Garlic (minced)3 cup
White Wine (dry)Directions:
1
Preheat oven to 350°F
2
Brush 2 tablespoons oil over both sides of bread slices
3
Place on baking sheet; bake until lightly toasted, about 12 minutes
4
Set aside
5
Increase oven temperature to 500°F
6
Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat
7
Add onions, 1/4 cup parsley, anchovies, garlic and red pepper
8
Sauté until onions begin to soften, about 5 minutes
9
Stir in tomatoes and wine
10
Sprinkle fish with salt and pepper
11
Place fish in same skillet
12
Spoon vegetables atop fish
13
Bring to simmer
14
Cover; bake until fish is opaque in center, about 12 minutes
15
Transfer fish to plates
16
Stir remaining cup parsley into sauce
17
Boil sauce until reduced slightly, about 2 minutes
18
Season to taste with salt and pepper
19
Spoon sauce over fish
20
Serve with croutons
21
Preheat oven to 350°F
22
Brush 2 tablespoons oil over both sides of bread slices
23
Place on baking sheet; bake until lightly toasted, about 12 minutes
24
Set aside
25
Increase oven temperature to 500°F
26
Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat
27
Add onions, 1/4 cup parsley, anchovies, garlic and red pepper
28
Sauté until onions begin to soften, about 5 minutes
29
Stir in tomatoes and wine
30
Sprinkle fish with salt and pepper
31
Place fish in same skillet
32
Spoon vegetables atop fish
33
Bring to simmer
34
Cover; bake until fish is opaque in center, about 12 minutes
35
Transfer fish to plates
36
Stir remaining cup parsley into sauce
37
Boil sauce until reduced slightly, about 2 minutes
38
Season to taste with salt and pepper
39
Spoon sauce over fish
40
Serve with croutons