White Sea Bass
2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup Marsala wine
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of white sea bass (approximately 1 lb.)
1 tablespoon parsley, chopped
(1) Preheat your oven to 450°F.
(2) Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent.
(3) Deglaze the pan with Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face. You can use white wine if you don't have any Marsala wine. It will give the dish a slightly different taste, but you may like it better.
(4) When most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender. How do you know when they are tender? Taste one! That's part of the enjoyment of cooking, you get to taste as you go along.
(5) At this point add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little. Rule of thumb: when the sauce can coat a spoon, it is the correct thickness.
(6) In an oven proof sauté (fry) pan, heat the canola oil until its so hot it's about to smoke. Be careful around this hot oil!
(7) Season the fillets with salt and pepper and add to the hot pan.
(8) Cook fillets on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes.
(9) Serve on warm plates, dish out the onion-mushroom mixture and top with the pan roasted fillets. Sprinkle a little of the chopped parsley and serve.
(10) Serve this meal with rice, green beans, and a wonderful Italian Orvieto white wine.