| Inventions: Catalan Roasted Sea Bass |
CATALAN ROASTED SEA BASS
Cooking spray
4 sea bass fillets(6 oz. each)
1/4 cup Italian parsley leaves, loosely packed
2 cloves garlic, peeled
1 large onion(8 oz.), peeled and halved
1 tbsp. extra-virgin olive oil
1/4 cup dry white wine or vermouth
1 (15 oz.) can diced tomatoes, drained
12 pitted kalamata olives, halved
1/2 tsp. dried oregano
1/2 tsp. finely chopped orange zest
1/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
Preheat the oven to 450 F.
Lightly coat a 10 inch gratin dish with cooking spray. Arrange the sea bass in the dish in a single layer.
In a processor, use the metal chopping blade and chop the parsley and garlic. Insert the medium slicing disk to slice the onion.
In a 12 in. skillet, heat oil over medium high heat. Add the onion and garlic and saute' until golden brown, about 5 minutes. Add the wine and simmer for 1 minute. Stir in the drained tomatoes, olives, oregano, zest, salt, and pepper. Reduce the heat to low and simmer for 5 minutes. Spoon the sauce over the sea bass. Place in the preheated oven and bake for about 12-15 minutes until the fish is opaque and flaky. Garnish with chopped parsley.
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