Mediterranean Striped Bass

Recipe Ingredients

2 lbs	908g / 32oz	Striped bass fillets - trimmed, and
		Cut into serving-size portions
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Onion - chopped fine (large)
1 cup	237ml	Dry white wine
1 cup	237ml	Water
2		Garlic cloves
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 tablespoons	30ml	Finely-chopped fresh parsley
2		Tomatoes - peeled, chopped
3		Olives - chopped
4		Bay leaves
1/8 teaspoon	0.6ml	Thyme
1/4 lb	113g / 4oz	Mushrooms - sliced
		Juice of 1/2 lemon

Recipe Instructions

Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving-size portions.

In a heavy saucepan, heat olive oil and onion and saute until onion is golden but not brown. Add garlic, tomatoes, olives, bay leaf, thyme, mushrooms, wine, water, salt, pepper and lemon juice. Simmer for approximately 20 to 25 minutes.

Place the trimmed fish portions in a baking dish. Pour Mediterranean sauce over the fish. Bake in a preheated 375 degree oven for 15 minutes. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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