Chilean Sea Bass

• 1 1/2 lb. sea bass fillets (remove bones, cut in chunks)
• 2 bay leaves
• 1 tsp. oregano
• 1/4 c. flour (more if needed)
• salt and pepper to taste
• 2 Tbsp. olive oil
• 1 small onion, diced
• 3 or 4 cloves minced garlic
• 1 1/2 lb. chopped tomatoes (fresh)
• 1/4 c. lemon juice
• 1 tsp. rosemary
• 1/2 tsp. coriander (optional)

1. Rinse bass in cold water and pat dry with paper towels. Lightly season fish with salt and pepper; coat with flour.
2. Heat oil in skillet.
3. Add fish and cook until lightly browned, about 1 minute per side.
4. Transfer to plate; set aside.
5. Add onion and garlic to skillet and cook about 1 to 2 minutes.
6. Add tomatoes, lemon juice, bay leaves, rosemary, oregano and coriander; cook on high for 3 to 4 minutes.
7. Add fish and gently press into tomato mixture.
8. Cover and cook over medium heat until fish is no longer opaque in center, 8 to 10 minutes.
9. Remove bay leaves and serve with rice.

bass, bay leaves, oregano, flour, salt, olive oil, onion, garlic, tomatoes, lemon juice, rosemary, coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428675 (may not work)