INGREDIENTS
4 slices of lean bacon, minced
1 medium onion, chopped
½ cup dry white or red wine
2 cups chopped tomatoes (drained if canned)
Salt and black pepper
½ cup parsley, minced
1 ½ lbs. sea bass fillets, in 4 pieces
DIRECTIONS
In a large skillet, cook the bacon over medium heat, stirring until crisp.
Remove the bacon with a slotted spoon; drain on paper towels.
Add the onion and cook until softened.
Add the wine and let it bubble away for a minute.
Add the tomatoes, stir, cook for 10 minutes, stirring occasionally.
Season with salt and pepper and half the parsley.
Lay the fillets in the sauce and spoon some of the sauce over them.
Cook about 8 to 12 minutes, depending on the thickness of the fillets.
Serve each piece of fish with the sauce, sprinkled with the bacon bits and parsley.
Serves 4.
