INGREDIENTS
1 ¾ lbs. sea bass fillets
2 tsp. chili powder
Salt and pepper
2 TBSP. olive oil
2 TBSP. dry white wine or water
3 cloves garlic, minced
¾ lb. shitake mushrooms, brushed clean, stemmed, and sliced
1 can baby ears of corn, drained and halved
4 green onions, including tender green parts sliced thin
DIRECTIONS
Preheat oven to 400 degrees.
Sprinkle fish with paprika, and salt and pepper to taste.
Pour the olive oil and wine into a baking dish large enough to hold the fillets in a single layer.
Scatter the garlic over the bottom of the dish and place the fillets in it.
Arrange the mushrooms on top.
Roast 15 minutes.
Baste the mushrooms and fish with the pan juices.
Scatter the baby corn ears over the fish and continue to cook, basting once or twice, until the corn is heated through and the fish is opaque throughout, about 5 minutes longer.
Remove from the oven and garnish with the green onions.
Serves 4.
