Chilean Sea Bass Provencal

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 2 1/2 cups thinly sliced yellow onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh thyme
• 3 garlic cloves, finely chopped
• 1/4 teaspoon dry crushed red pepper
• 1 1/4 lbs fresh roma tomatoes, chopped (about 2 cups)
• 3/4 cup dry wine
• 4 (8 ounce) chilean sea bass fillets
• sea salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 heat oven to 400 degrees.
• 2 heat the olive oil in a large oven-proof skilley over medium-high heat.
• 3 add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
• 4 saute until onions begin to soften, about 5 minutes.
• 5 stir in tomatoes & wine.
• 6 sprinkle fish with salt & pepper.
• 7 place fish in same shillet & spoon vegetables atop fish.
• 8 bring to simmer.
• 9 cover; bake until fish is opaque in center, about 10-12 minutes.
• 10 transfer fish to plates.
• 11 stir remaining parsley into sauce.
• 12 boil sauce until reduced slightly, about 2 minutes.
• 13 season to taste with salt & pepper, spoon over sauce.