2 Tbs olive oil
1 Tbs butter
1 large onion
¼ cup Marsala wine
8 oz fresh mushrooms
½ cup chicken stock
Salt and pepper
2 Tbs canola oil
2 fillets of sea bass (approx. 1 lb) with skin, if possible
1 Tbs parsley, chopped
Preheat oven to 450F. Finely chop the onion, slice the mushrooms, and chop up the parsley. Heat the olive in a pan over medium high heat and sauté the chopped onion until it’s translucent. Deglaze the pan with the Marsala wine. When most of the wine is cooked off, add the mushrooms and butter. Cook until the mushrooms are tender. Add chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little.
In an oven proof sauté pan, heat the canola oil until it’s so hot, it’s about to smoke. Season the fillets with salt and pepper and add to the hot pan. Cook them skin side down for about 5 min until the skin is nice and crispy. Flip them over for 30 seconds and transfer to oven. Roast in oven for 3 to 4 minutes.
Place onion-mushroom mixture on a warm plate and top with fish and parsley.
Plain white mushrooms are fine but wild mushrooms would be even better.
If you’re using skinless fillets, cook on one side for 3 minutes, flip and cook for 2 minutes and then transfer to oven for 3-4 minutes.
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