Chilean Sea Bass A La Grecque

Recipe Ingredients

1 lb	454g / 16oz	Chilean sea bass fillet - (to 1 1/2 lbs) - bones removed,
		Cut in serving pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Flour - more if needed
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - minced (small)
3		Garlic cloves - (to 4) - minced or pressed
1 1/2 lbs	681g / 24oz	Tomatoes - chopped
1/4 cup	59ml	Lemon juice
2		Bay leaves
1 teaspoon	5ml	Dried rosemary - crushed
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Coriander seeds or ground coriander - (optional)

Recipe Instructions

Rinse the Chilean sea bass with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side. Transfer to a plate and set aside.

Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.

Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8 to 10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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