Reed Hearon's Sea Bass With Tomatoes And Onions Recipe - Cooking Index
Reed Hearon's Sea Bass With Tomatoes And Onions Recipe - Cooking Index
Reed's brilliant new San Francisco restaurant, Black Cat, has been a raging success since the day it opened. I think it's great. For this dish, it's important that the tomatoes be ripe. Buy them ahead and let them ripen on the kitchen counter 2 to 3 days before using.
Type: Fish| 5 tablespoons | 75ml | Olive oil |
| 3 cups | 187g / 6.6oz | Sliced onions |
| 1/2 cup | 20g / 0.7oz | Chopped flat-leaf parsley |
| 2 tablespoons | 30ml | Chopped canned anchovies |
| 1 1/2 tablespoons | 22ml | Minced garlic |
| 1/4 teaspoon | 1.3ml | Dried red-pepper flakes |
| 1 1/4 lbs | 567g / 20oz | Plum tomatoes - seeded, and |
| Finely chopped | ||
| 3/4 cup | 177ml | Dry white wine |
| 4 | Sea bass fillets, 1" thick - (6 oz ea) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat the oven to 500 degrees.
Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the onions, 1/4 cup parsley, the anchovies, garlic and red-pepper flakes. Saute until the onions begin to soften, about 5 to 7 minutes. Stir in the tomatoes and wine.
Sprinkle the fish with salt and pepper, then place in the skillet. Spoon the vegetables in the skillet atop the fish and bring the liquid to a simmer on the stove.
Cover the skillet and bake in the oven until the fish is opaque in the center, about 12 minutes. Transfer the fish to dinner plates.
To make the sauce, stir remaining parsley into the mixture in the skillet. Boil on top of the stove until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over the fish. Serve immediately.
This recipe yields 4 servings.
Per serving: 420 calories, 20g carbohydrates, 36g protein, 22g fat, 75mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-26-2000
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