INGREDIENTS
4 TBSP. olive oil, divided
1 large onion, chopped
1/4 cup Marsala or white wine
2 TBSP. butter
8 oz. fresh mushrooms, sliced
1/2 cup chicken stock
Salt and pepper, to taste
2 sea bass fillets
1 TBSP. parsley, chopped
DIRECTIONS
Preheat oven to 450 degrees.
Heat 2 TBSP. of olive oil over medium-high heat; saute onion until translucent.
Deglaze the pan with the wine and when most of the wine is cooked off, add the mushrooms and butter.
Reduce the heat to medium; cook until the mushrooms are tender.
Add the chicken stock, salt and pepper, and let the sauce cook down until it thickens a little.
In an oven-proof saute pan heat the other 2 TBSP. of olive oil.
Season the fillets with salt and pepper and add to the hot saute pan.
Cook fillets for about 3 minutes on each side and then transfer to the oven for 3 to 4 minutes.
Spoon some of the oven-mushroom mixture onto plates and top with the pan roasted fillets.
Serves 2
