Pan-Seared Sea Bass in a Marsala Sauce
- Olive Oil
- 1 whole Medium Yellow Onion, Chopped
- 2 cloves Garlic, Minced
- 15 ounces, weight Flavorful Mushrooms, Sliced
- 1/2 cups Marsala Wine
- 1/2 cups Chicken Stock
- 4 whole 4-Ounce Fillets Of Sea Bass
- Kosher Salt
- Fresh Ground Pepper
- Preheat your oven to 450F.
- 1.
- Heat about a tablespoon of olive oil to medium heat in a pan and add garlic, onions and mushrooms.
- Cook until onions are translucent and mushrooms are nearly tender.
- 2.
- Turn heat to high and pour in wine.
- Quickly scrape off any brown bits with the wine.
- Let some of the wine cook off.
- 3.
- Turn down heat to medium.
- Add in chicken stock, salt and pepper.
- Allow to cook until mushrooms are tender and liquid has reduced into a slightly thicker sauce.
- It should coat a spoon.
- Cover and set aside.
- 4.
- In an oven proof pan, heat olive oil until just before smoking point.
- The amount depends on your pan and the quantity of fish you use; you dont want to fry your fish, merely sear it, so dont put so much in that when you add the fish, it will rise to 1/2 an inch.
- Mine rose to maybe 1/8 of an inch.
- 5.
- Pat your fish dry on both sides.
- Liberally salt and pepper both sides.
- 6.
- Carefully place your fish in the pan.
- To avoid splatter, lay it down away from you, meaning the side closest to you gets set down, the side further away from you gets dropped.
- 7.
- Sear for 5-6 minutes until golden brown.
- Flip over for another few minutes until golden brown.
- Then transfer to the oven for 3-4 minutes until cooked through.
- 8.
- Dish out sauce and place the fish in the middle.
- Serve with some steamed vegetables, preferably tossed in rosemary.
olive oil, yellow onion, garlic, mushrooms, marsala wine, chicken, kosher salt, ground pepper
Taken from tastykitchen.com/recipes/main-courses/pan-seared-sea-bass-in-a-marsala-sauce/ (may not work)