LeftyReeler
05-22-2012, 09:21 AM
I'll start by saying this recipe is not mine I merely stole it off another food network but I will say that it was divine. Paired it with some sauted spinach (garlic & olive oil) and some Roasted Red Pepper Quinoa and the end result was fantastic... Key to this is under cook the fillets slightly before you put in the oven so they aren't already cooked through.
4 TBSP olive oil, divided
1 large onion, chopped (I used half a large one)
1/4 cup Marsala or white wine (I doubled this & used Pinot)
1 TBSP of butter
8 oz fresh mushrooms, sliced (I used baby bello's)
1/2 cup of chicken stock (doubled this)
Salt and pepper, to taste (used white pepper too)
2 sea bass fillets (I put as many that fit in the saute pan)
1 TBSP parsley, chopped1. Preheat oven to 450°.
2. Heat 2 TBSP of the olive oil over medium-high heat and sauté the chopped onion until it's translucent, about 8 minutes.
3. Deglaze the pan with the wine and 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.
4. Add the chicken stock, salt and pepper & parsley, and let the sauce cook down until it thickens a little. "you can add some corn starch mixed in with cold water to thicken if needed"
5. Meanwhile, in an oven proof sauté pan heat the other 2 TBSP of olive oil. " I covered about 1/3 of the pan with extra virgin as I had 6 fillets"
6. Season the fillets with salt and pepper and add to the hot sauté pan. Cook fillets for about 3 minutes on each side and then transfer to the oven for 3-4 minutes. "When they are on the burner make sure they are still a little fleshy before you put them in the oven - don't cook em through on the Stove Top"
7. Spoon some of the onion-mushroom mixture onto plates and top with the pan roasted fillets. - then generously spoon some of the sauce over top. "you could sprinkle a little parm on top and some more fresh cracked pepper"
This is a nice alternative to the simple fish fry or the butter old bay paprika baked fillets.
Total cook time about ~45mins
4 TBSP olive oil, divided
1 large onion, chopped (I used half a large one)
1/4 cup Marsala or white wine (I doubled this & used Pinot)
1 TBSP of butter
8 oz fresh mushrooms, sliced (I used baby bello's)
1/2 cup of chicken stock (doubled this)
Salt and pepper, to taste (used white pepper too)
2 sea bass fillets (I put as many that fit in the saute pan)
1 TBSP parsley, chopped1. Preheat oven to 450°.
2. Heat 2 TBSP of the olive oil over medium-high heat and sauté the chopped onion until it's translucent, about 8 minutes.
3. Deglaze the pan with the wine and 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.
4. Add the chicken stock, salt and pepper & parsley, and let the sauce cook down until it thickens a little. "you can add some corn starch mixed in with cold water to thicken if needed"
5. Meanwhile, in an oven proof sauté pan heat the other 2 TBSP of olive oil. " I covered about 1/3 of the pan with extra virgin as I had 6 fillets"
6. Season the fillets with salt and pepper and add to the hot sauté pan. Cook fillets for about 3 minutes on each side and then transfer to the oven for 3-4 minutes. "When they are on the burner make sure they are still a little fleshy before you put them in the oven - don't cook em through on the Stove Top"
7. Spoon some of the onion-mushroom mixture onto plates and top with the pan roasted fillets. - then generously spoon some of the sauce over top. "you could sprinkle a little parm on top and some more fresh cracked pepper"
This is a nice alternative to the simple fish fry or the butter old bay paprika baked fillets.
Total cook time about ~45mins