Pan Roasted Sea Bass

By oscar

Ingredients

• Sauce:
• 2 Tbls Olive Oil
• 1 Tbl Butter
• 1 Large Onion chopped
• 1/4 cup Marsala Wine
• 6 oz. Wild Mushrooms
• 1/2 cup Chicken Stock
• Salt and Pepper
• Fish:
• 2 Tbls Canola Oil
• 2 Filets Sea Bass
• Serving:
• 1 Tbl Parsley

Preparation

Step 1

1) Preheat oven to 450 F.

Sauce:
2) Preheat olive oil over medium heat and saute the chopped onion until translucent.
3) Deglaze the pan of onions with Marsala wine over high heat until most of the wine has cooked off.
4)Reduce the heat to medium and add the butter and mushrooms. Cook until the mushrooms are tender, 5 to 10 minutes.
5) Add the chicken stock, a little salt and pepper and let the sauce cook down until it thickens and can coat a spoon.

Fish:
1) In an oven proof saute pan, heat the canola oil over high heat until it is ready to smoke.
2) Insure filets are not wet and season with salt and pepper.
3) Saute filets on one side for about 5 to 6 minutes without moving.
4) Flip over and saute on other side for about 2 minutes.
5) Remove any grease from pan and roast in oven for 2 to 3 minutes.

Serving:
On a warm plate dish out the onion-mushroom mixture and top with a pan roasted filet. Sprinkle with chopped parsley.