BAKED SEA BASS w/TOMATOES & ONIONS

By BobD

Ingredients

• 4 SERVINGS
• The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine.
• 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)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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.

Saute 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.