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Ingredientes
- 5 Tbsp. extra virgin olive oil
- 3 c. sliced onions
- 1/2 c. minced flat-leaf parsley
- 2 Tbsp. minced canned anchovies
- 1Â 1/2 Tbsp. chopped garlic
- 1/4 tsp dry red-pepper flakes
- 1Â 1/4 lb plum tomatoes seeded, and
- Â Â finely minced
- 3/4 c. dry white wine
- 4 x sea bass fillets, 1" thick - (6 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Preheat the oven to 500 degrees.
- Heat the extra virgin olive oil in a large, ovenproof skillet over medium-high heat. Add in the onions, 1/4 c. parsley, the anchovies, garlic and red-pepper flakes. Saute/fry till the onions begin to soften, about 5 to 7 min. 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 till the fish is opaque in the center, about 12 min. Transfer the fish to dinner plates.
- To make the sauce, stir remaining parsley into the mix in the skillet. Boil on top of the stove till reduced slightly, about 2 min. Season to taste with salt and pepper. Spoon sauce over the fish. Serve immediately.
- This recipe yields 4 servings.
- Comments: 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 which the tomatoes be ripe. Buy them ahead and let them ripen on the kitchen counter 2 to 3 days before using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 160 | 59% |
| Total Fat 18.14g | 23% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 293mg | 12% |
| Potassium 572mg | 16% |
| Total Carbs 14.88g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.12g | 5% |
| Protein 5.85g | 9% |
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