Baked Grouper with Chunky Tomato Sauce
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Ingredients
3 ½ cups chopped tomatoes, unseeded (about 4 medium-sized)
¼ cup chopped green onion
¼ cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon capers
1 teaspoon bottled minced garlic
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground red pepper flakes
¼ teaspoon ground black pepper
2 teaspoons olive oil
4 6-ounce sea bass fillets
To make
Sea bass is fried to give it a slightly crispy crust, which can retain the moisture released by the tomato sauce. Use a heavy roasting pan that can be transferred from the stove to the oven. To peel a tomato from the seeds, cut it in half, take each half in the palm of your hand and squeeze it lightly.
Preheat the oven to 425 degrees.Combine the first 10 ingredients in a medium bowl.Heat the oil in a large heavy skillet over high heat. Place the fish skin side up in the pan; cook for 2 minutes. Turn the fish over; top with the tomato mixture. Bring to a boil. Place the pan in the oven; bake at 425 ° C for 8 minutes, or until the fish flakes easily when pricked with a fork.
Preheat the oven to 425 degrees.Combine the first 10 ingredients in a medium bowl.Heat the oil in a large heavy skillet over high heat. Place the fish skin side up in the pan; cook for 2 minutes. Turn the fish over; top with the tomato mixture. Bring to a boil. Place the pan in the oven; bake at 425 ° C for 8 minutes, or until the fish flakes easily when pricked with a fork.
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Author:Admin
Published: 11/20/2023 8:22 PM
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