Sea Bass Greek Style

Name: Sea Bass Greek Style
Yield: 8
Cuisine: Fusion
Ingredients: sea bass; flour; olive oil; lemon; vegetable oil; onions; garlic cloves; parsley leaves; black pepper; tomatoes, canned; tomatoes; bay leaves; rosemary leaves; white wine; lemon

Submitted by mkeeler

YIELD

8 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

EACH SEA BASS
fillets *

CUP ALL-PURPOSE FLOUR

TABLESPOONS OLIVE OIL

EACH LEMON
juiced

TABLESPOONS VEGETABLE OIL

LARGE ONIONS
chopped fine

EACH GARLIC CLOVES
crushed

BUNCH PARSLEY LEAVES
chopped

PINCH BLACK PEPPER *

3 ½

CUPS TOMATOES, CANNED

EACH TOMATOES
chopped

EACH BAY LEAVES *

TEASPOON ROSEMARY LEAVES

CUP WHITE WINE
dry *

EACH LEMON
cut into 8 wedges

Directions

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. Set the fish aside.

In a medium skillet place the 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 pepper and stir it in.

In a medium 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 oven to 350℉ (180℃). Pour the sauce over the fish and bake it for 20 minutes, or until it is just done.

Garnish the dish with the lemon wedges.