Buttery Tomato Smothered Chilean Bass
Buttery Tomato Smothered Chilean Bass
I love tomatoes with all types of whitefish, especially Chilean bass. I was tired of baking the fish with raw tomatoes and thought I’d ‘butterize’ them (not a word but I like it) as butter and olive oil give them a suppleness I like. The difference was noticeable as the acid from the tomatoes wasn’t there. By baking the fish first and topping the fish with the sauce makes a difference. Serve this with toasted French bread to sop up the sauce!Serves 4Preheat to 400 degrees
Ingredients
- 4 (6-7 oz) pieces Chilean bass, 1 -inch thick if possible
- 2 cups organic baby red and yellow tomatoes
- ½ cup yellow onions, diced
- ¾ cup chopped Italian parsley
- ½ stick (2 oz) organic butter
- 2 Tbsp olive oil
- Pink salt and black pepper, to taste
Instructions
- In a large saute pan or medium wide mouthed low sided stockpot, melt the butter and olive together on high heat. Add the onions and saute for 3 minutes. Add the tomatoes and stir for a minute. Add the parsley and stir. Bring to a boil and reduce heat to low and simmer for 15 -20 minutes. Preheat oven to 400 degrees .Spread olive oil on the bottom of a cookie sheet and place the bass on top. Season with pink salt and black pepper. Place in the oven and bake for 15-20minutes, depending on the thickness of the fish.
- When ready, place the bass on a serving platter if using on a buffet or family style dinner. Spoon the tomatoes on top of the fish. You can also serve individually with a side salad, mashed potatoes underneath the fish, or rice. Enjoy with a Sancerre or other dry white wine.