INGREDIENTS
3 TBSP. olive oil
2 medium onions, sliced thin
2 medium carrots, chopped
2 medium red bell peppers, seeded and sliced thin
2 TBSP. garlic, minced
¼ cup dry white wine or vermouth
¼ cup white wine vinegar
1 bay leaf, crumbled
Salt and pepper to taste
1 to 1 ½ lbs. skinless bass fillets, cooked, cooled and flaked
4 to 6 cups mixed greens
20 cherry tomatoes
DIRECTIONS
Heat the olive oil in a large skillet over medium heat.
Cook the onions, carrots, peppers and garlic, stirring until the carrot is soft.
Remove from the heat and add the wine, vinegar, bay leaf, salt and pepper. Let cool.
Combine the bass with the vegetable mixture in a glass bowl.
Serve over the greens with the tomatoes.
Serves 6 to 8.
