Chilean Sea Bass à la Grecque

Description
This recipe yields 4.

Ingredients

 * 1 lb Chilean sea bass fillet - (to 1½ lbs) bones removed, cut in serving pieces
 * salt to taste
 * freshly-ground black pepper to taste
 * ¼ cup flour more if needed
 * 2 tbsp olive oil
 * 1 small onion minced
 * 3 garlic cloves - (to 4) minced or pressed
 * 1½ lb tomatoes chopped
 * ¼ cup lemon juice
 * 2 bay leaves
 * 1 tsp dried rosemary crushed
 * 1 tsp dried oregano
 * ½ tsp coriander seeds or ground coriander (optional)

Directions

 * 1) Rinse the Chilean sea bass with cold water and pat dry with paper towels.
 * 2) Lightly season the with salt and pepper, then coat with flour, shaking off the excess.
 * 3) Heat the oil in a skillet over medium-high heat, add the pieces and cook just until lightly browned, about 1 minute on each side.
 * 4) Transfer to a plate and set aside.
 * 5) Add the Onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
 * 6) Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
 * 7) Add the pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the is no longer opaque in the center, 8 to 10 minutes.
 * 8) Discard the bay leaves, transfer the and tomato mixture to warmed dinner plates and serve with rice or pasta.