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Recipes with Seabass
Sea bass by the Neapolitan Fishermen
In a large skillet heat oil over medium. Add onion and cook, stirring often, until softened or for about 5 minutes . Mix in garlic and cook for one to two minute or until fragrant. Add 2 cups water along with the tomatoes, wine, and lemon slices, and bring to a boil. Reduce heat to medium-low and simmer uncovered for next 15 minutes.
PREP TIME: 5 MINUTES
COOK TIME: 35 MINUTES
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 1 pint grape tomatoes,halved lengthwise
- 1/2 cup dry white wine
- 1 lemon, sliced into thin rounds
- 4 4- to 6-ounce skinless Chilean sea bass fillets (note: can substitute cod or
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh Italian parsley, for garnish
Place the fish in the simmering liquid and cover and cook for about
10-15 minutes or until fish is opaque. Remove the fillets by using
a slotted spatula and place one each into four bowls, then distribute
the lemons and tomatoes evenly and tent each bowl
with aluminum foil to keep warm.
Now increase heat under the skillet to high. Boil the remaining
liquid, stirring often, for about 5 minutes or until reduced by
half. Season with pepper and salt. Remove foil tents from bowls
Pour broth evenly over fish fillets and sprinkle with chopped
parsley and serve immediately.