INGREDIENTS
6 TBSP. olive oil, divided
1 large onion, chopped
1/2 cup Marsala or white wine
2 TBSP. butter
1 lb. mushrooms, sliced
1 cup chicken stock
Salt and pepper, to taste
4 sea bass fillets
2 TBSP parsley, chopped
DIRECTIONS
Preheat oven to 450 degrees.
Heat 3 TBSP of olive oil over medium-high heat and saute the onion until translucent, about 8 minutes.
Deglaze the pan with the wine; when reduced slightly, add the mushrooms and butter.
Reduce heat; cook until mushrooms are tender.
Add the chicken stock, salt and pepper, and let the sauce cook down until slightly thickened.
In an ovenproof saute pan, heat the other 3 TBSP. of olive oil.
Season the fillets with salt and pepper; add to the pan.
Cook fillets 3 minutes on each side, then transfer to oven for 3 to 4 minutes.
Spoon some of the onion-mushrooms onto plates and top with the pan roasted bass.
Serves 4.
