Roasted Sea Bass Smothered in Onions and Tomatoes
Robalo al Horno de Cebollas y JitomatesSea bass fillets baked under a flavorful cloak of sautéed onions and vine-ripened tomatoes is delicious fish, Veracruz-style.
Ingrediënten
Makes 4 servings
- 3 tablespoons olive oil
- 2 medium white onions thinly sliced
- ½ cup finely chopped flat-leaf parsley
- 3 tablespoons capers drained but not rinsed
- 3 large garlic cloves minced
- 1 canned chipotle chile en adobo seeded and mashed
- 6 medium plum tomatoes cored, seeded, and finely chopped
- ½ cup dry white wine
- 4 6- to 7-ounce sea bass fillets, each about 1-inch thick
- ½ teaspoon salt or to taste
Instructies
- Preheat the oven to 500°.
- Heat the oil in a large skillet over medium-high heat.
- Add the onions and cook, stirring, until the onions soften, about 5 minutes.
- Then stir in half the parsley, and the capers, garlic, and chipotle, and cook 1 minute.
- Stir in the tomatoes and wine.
- Reduce heat to low and simmer 5 minutes.
- Sprinkle the fish fillets with salt and arrange in an ovenproof baking dish just large enough to accommodate them in a single layer.
- Spoon the tomato mixture over the fish.
- (Reserve the skillet to reduce the sauce.
- ) Cover the dish with aluminum foil and bake until the fish is opaque but still moist inside and just barely flakes when tested with a fork, about 12 minutes.
- Transfer the fish to 4 dinner plates.
- Return the sauce to the reserved skillet and bring to a boil over high heat and cook until reduced slightly, about 3 minutes.
- Stir in the remaining parsley.
- Season with salt.
- Spoon the sauce equally over the fish on each plate.
Notes / Tips / Wine Advice:
Serve at once.
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