Herb Rubbed Chilean Sea Bass Marsala

Preheat oven to 450.
With bowl and mezaluna, chop and combine rosemary and sage. Mix with sea salt and pepper. (You can add a pinch of crushed red pepper for some spice). Gently rub this mix into the sea bass.
In a large oven safe skillet (a cast iron one, preferably), heat olive oil over medium-high heat. Add shallots and let cook for 2 minutes. Add garlic and let cook for another 2 minutes. Remove skillet from heat and let stand for a minute or two. Collect the garlic and shallot bits and some of the oil mixture from skillet (it doesn't need to be exact, but make sure to get most of it). Place sea bass skin side down into skillet. Place the collected bits with oil over the filets.
Place skillet in oven. Let cook for 10 to 12 minutes (depending on thickness of filets). Sea bass should be just cooked through to maintain moisture of fish. Gently remove filets from skillet and place on platter with foil tent to keep warm.
Reheat skillet at medium-high heat. Leave all the bits and residule oil in there. Add the baby portabellas. Let saute until tender and darkened, 2 minutes. Add Marsala and table wine and let reduce. Gradually add flour for thickening. Use water or more Marsala to attain desired thickness.
Spoon Marsala and mushroom mixture over sea bass. Garnish with rosemary. Serve and enjoy.