makes 8 servings
Prep Time
? minutes
Cook Time
50 minutes
Total Time
? minutes
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8 8-oz sea bass fillets
1/2 cup flour (or as needed)
2 tbsp light olive oil
2 lemons, (1 juiced, 1 cut into 8 wedges)
3 tbsp vegetable oil
2 large yellow onions, chopped fine
6 garlic cloves, crushed
1 bundle parsley, chopped
1 pinch pepper
3-1/2 cups canned tomatoes
1 tomato, chopped
3 bay leaves
1/2 tsp rosemary
1/2 cup dry white wine
Dust the sea bass fillets with the flour
In a large skillet, place the 2 tablespoons of olive oil and heat it on medium high until it is hot
Quickly sear the fillets on both sides so that they are sealed
Place the fish in a large baking pan and sprinkle on the lemon juice, then set the fish aside
IN a medium skillet place 3 tablespoons of vegetable oil and heat on medium high until it is hot
Add the onions, garlic, and parsley
Sauté the ingredients for 3 to 4 minutes, or until the onions are translucent
Add the peppers and stir it in
In a medium-to-large saucepan, place the sautéed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine
Stir the ingredients together and simmer them on low heat for 40 minutes
Preheat the over to 350F
Pour the sauce over the fish and bake it for 20 minutes, or until it is just done
Garnish the dish with lemon wedges
#fish #college