Sea Bass with Shallots, Garlic and Marsala

• 3 tablespoons olive oil
• 6 large shallots, thinly sliced
• 3 large garlic cloves, thinly sliced
• 1/4 teaspoon (generous) dried crushed red pepper
• 4 6- to 8-ounce sea bass fillets
• 1/3 cup dry Marsala
• 1/3 cup bottled clam juice
• 1 teaspoon white wine vinegar
• Toasted pine nuts

1. Preheat oven to 400F.
2. Heat oil in heavy large ovenproof skillet over medium-high heat.
3. Add shallots, garlic and crushed red pepper and saute until shallots soften, about 3 minutes.
4. Remove from heat.
5. Let stand 5 minutes.
6. Sprinkle fish with salt and pepper.
7. Add fish to skillet; turn to coat with shallot mixture.
8. Roast fish in oven until just opaque in center, about 10 minutes.
9. Transfer fish to platter; tent loosely with foil to keep warm.
10. Using oven mitt to hold handle, set skillet over medium-high heat.
11. Add Marsala, clam juice and vinegar and boil until sauce is almost reduced to glaze, about 7 minutes.
12. Season to taste with salt and pepper.
13. Spoon sauce over fish; sprinkle with pine nuts and serve.

olive oil, shallots, garlic, red pepper, bass fillets, marsala, clam juice, white wine vinegar, nuts

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-shallots-garlic-and-marsala-15545 (may not work)