Pan Roasted Chilean Sea Bass February 15 2012
2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup Marsala wine
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil (or olive oil)
2 fillets of sea bass (approx. 1 lb.) with skin, if possible
1 tablespoon parsley, chopped
Preheat your oven to 450°F. Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent. Add the Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your faceWhen most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender. Add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little. Rule of thumb: when the sauce can coat a spoon, it is the correct thickness. This is something you need to play around with until you learn to get it to the thickness you like.
In an oven proof sauté (fry) pan, heat the canola oil until its so hot it's about to smoke. Be careful around this hot oil! Season the fillets with salt and pepper and add to the hot pan. Cook the fillets skin side down for approximately 5 minutes until the skin was nice and crispy. Flip them over for 30 seconds, transferred them into a 450° oven and roast them for about 3-4 minutes. Dish out the onion-mushroom mixture and top with the pan roasted fillets. Sprinkle a little of the chopped parsley and serve.