Chilean Sea Bass à la Grecque

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.