SEA BASS WITH TOMATOES AND ONIONS

Sea Bass with Tomatoes and Onions image

Yield Makes 4 servings

Number Of Ingredients 10

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)

Steps:

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