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Greek Style Sea Bass

8 8-oz sea bass fillets
1/2 cup flour (or as needed)
2 Tbsp light olive oil
1 lemon, juiced
3 Tbsp vegetable oil
2 large yellow onions, chopped fine
6 garlic cloves, crushed
1 bunch parsley, chopped
1 pinch pepper
3 1/2 cup canned tomatoes
1 tomato, chopped
3 bay leaves
1/2 tsp rosemary
1/2 cup dry white wine
1 lemon, cut into 8 wedges

Dust the sea bass fillets with the flour.

In a large skillet place the 2 tablespoons of olive oil and heat
it on medium high until it is hot. Quickly sear the fillets on
both sides so that they are sealed. Place the fish in a large
baking pan and sprinkle on the lemon juice. Set the fish aside.

In a medium skillet place the 3 tablespoons of vegetable oil and
heat on medium high until it is hot. Add the onions, garlic, and
parsley. Saute the ingredients for 3 to 4 minutes, or until the
onions are translucent. Add the pepper and stir it in.

In a medium large saucepan place the sauteed onion mixture, canned
tomatoes, chopped tomato, bay leaves, rosemary, and white wine.
Stir the ingredients together and simmer them on low heat for 40
minutes. Preheat the oven to 350 F. Pour the sauce over the fish
and bake it for 20 minutes, or until it is just done.

Garnish the dish with the lemon wedges.


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