Sea Bass with Tomatoes and Onions

• 7 tablespoons olive oil
• 4 4x2x1/2-inch French bread slices
• 3 cups thinly sliced onions
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped canned anchovies (from one 2-ounce can)
• 1 1/2 tablespoons minced garlic
• 1/4 teaspoon dried crushed red pepper
• 1 1/4 pounds plum tomatoes, seeded, finely chopped
• 3/4 cup dry white wine
• 4 8-ounce sea bass fillets (about 1 inch thick)

1. Preheat oven to 350F.
2. Brush 2 tablespoons oil over both sides of bread slices.
3. Place on baking sheet; bake until lightly toasted, about 12 minutes.
4. Set aside.
5. Increase oven temperature to 500F.
6. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat.
7. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper.
8. Saute until onions begin to soften, about 5 minutes.
9. Stir in tomatoes and wine.
10. Sprinkle fish with salt and pepper.
11. Place fish in same skillet.
12. Spoon vegetables atop fish.
13. Bring to simmer.
14. Cover; bake until fish is opaque in center, about 12 minutes.
15. Transfer fish to plates.
16. Stir remaining cup parsley into sauce.
17. Boil sauce until reduced slightly, about 2 minutes.
18. Season to taste with salt and pepper.
19. Spoon sauce over fish.
20. Serve with croutons.

olive oil, bread, onions, parsley, anchovies, garlic, red pepper, tomatoes, white wine, bass

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-tomatoes-and-onions-4252 (may not work)