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2 tablespoons olive oil (I used one TBS)
1 tablespoon of butter (points if use, I used just a little)
1 large onion
1/4 cup Marsala wine (points also but 1 pt for whole recipe)
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approximately 1 lb.)
1 tablespoon parsley, chopped
PREP WORK Not too much prep for this dish. Start out by finely chopping the onion and slicing the mushrooms. Besides having all the other ingredients available, chop up the parsley.
(1) preheating your oven to 450°F. I made the mistake of waiting until I needed the oven and it took a lot longer than expected to reach the right temperature.
(2) Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent.
(3) Deglaze the pan with Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face. You can use white wine if you don't have any Marsala wine.
(4) When most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender.
(5) At this point 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.
(6) 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!
(7) Season the fillets with salt and pepper and add to the hot pan. Filets with skin I would cook them skin side down for approximately 5 minutes until the skin was nice and crispy. Then I wouldflip them over for 30 seconds, transferred them into a 450° oven and roasted them for about 3-4 minutes.
(8) Skinless filets, cook them on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes. Check them because times are variable
(9) On warm plates ( I usually heat them in the microwave for about 2 minutes), dish out the onion-mushroom mixture and top with the pan roasted fillets. Sprinkle a little of the chopped parsley and serve.
1 tablespoon of butter (points if use, I used just a little)
1 large onion
1/4 cup Marsala wine (points also but 1 pt for whole recipe)
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approximately 1 lb.)
1 tablespoon parsley, chopped
PREP WORK Not too much prep for this dish. Start out by finely chopping the onion and slicing the mushrooms. Besides having all the other ingredients available, chop up the parsley.
(1) preheating your oven to 450°F. I made the mistake of waiting until I needed the oven and it took a lot longer than expected to reach the right temperature.
(2) Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent.
(3) Deglaze the pan with Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face. You can use white wine if you don't have any Marsala wine.
(4) When most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender.
(5) At this point 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.
(6) 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!
(7) Season the fillets with salt and pepper and add to the hot pan. Filets with skin I would cook them skin side down for approximately 5 minutes until the skin was nice and crispy. Then I wouldflip them over for 30 seconds, transferred them into a 450° oven and roasted them for about 3-4 minutes.
(8) Skinless filets, cook them on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes. Check them because times are variable
(9) On warm plates ( I usually heat them in the microwave for about 2 minutes), dish out the onion-mushroom mixture and top with the pan roasted fillets. Sprinkle a little of the chopped parsley and serve.
