Sea bass greek style

Yield: 8 servings Kar

Ingredients:

8 8-oz sea bass fillets 1 pn Pepper
1/2 c Flour (or as needed) 3 1/2 c Canned tomatoes
2 tb Light olive oil 1 Tomato; chopped
1 Lemon; juiced 3 Bay leaves
3 tb Vegetable oil 1/2 ts Rosemary
2 lg Yellow onions; chopped fine 1/2 c Dry white wine
6 Garlic cloves; crushed 1 Lemon; cut into 8 wedges

Instructions:

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. Saute 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 sauteed 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 F. 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. Source: Papadakis Taverna - San Pedro California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias