Chilean Sea Bass Provencal

• 3 tablespoons extra virgin olive oil
• 2 1/2 cups thinly sliced yellow onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh thyme
• 3 garlic cloves, finely chopped
• 1/4 teaspoon dry crushed red pepper
• 1 1/4 lbs fresh roma tomatoes, chopped (about 2 cups)
• 3/4 cup dry white wine
• 4 (8 ounce) chilean sea bass fillets
• sea salt, to taste
• fresh ground pepper, to taste

1. Heat oven to 400 degrees.
2. Heat the olive oil in a large oven-proof skilley over medium-high heat.
3. Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
4. Saute until onions begin to soften, about 5 minutes.
5. Stir in tomatoes & wine.
6. Sprinkle fish with salt & pepper.
7. Place fish in same shillet & spoon vegetables atop fish.
8. Bring to simmer.
9. Cover; bake until fish is opaque in center, about 10-12 minutes.
10. Transfer fish to plates.
11. Stir remaining parsley into sauce.
12. Boil sauce until reduced slightly, about 2 minutes.
13. Season to taste with salt & pepper, spoon over sauce.

extra virgin olive oil, onions, parsley, thyme, garlic, red pepper, roma tomatoes, dry white wine, chilean sea bass fillets, salt, fresh ground pepper

Taken from www.food.com/recipe/chilean-sea-bass-provencal-219478 (may not work)