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Source: America's Favorite Food Associations

Chilean Sea Bass a la Grecque
A tasty dish!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 1/2 pounds sea bass fillets, bones removed, cut in serving pieces
salt and pepper
1/4 cup flour
2 tablespoons olive oil
1 small onion
3-4 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, chopped
1/4 cup lemon juice
2 bay leaves
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano




Rinse the Chilean sea bass with cold water and pat dry with
paper towels. Lightly season the fish with salt and pepper, then
coat with flour, shaking off the excess. Heat the oil in a skillet
over medium-high heat, add the fish pieces and cook just until
lightly browned, about 1 minute on each side. Transfer to a plate
and set aside.

Add the onion and garlic to the skillet and cook, stirring, until
beginning to soften, 1 to 2 minutes. Add the tomatoes, lemon
juice, bay leaves, rosemary, oregano, coriander, salt and pepper
and cook over high heat, stirring, for 3 to 4 minutes. Add the
fish pieces and press them gently into the tomato mixture, cover
the skillet and cook over medium heat until the fish is no longer
opaque in the center, 8 to 10 minutes. Discard the bay leaves,
transfer the fish and tomato mixture to warmed dinner plates and
serve with rice or pasta.





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