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2 tablespoon olive oil
1 tablespoon of butter
1 large onion, chopped
1/4 cup Marsala wine
12 oz. mushrooms, sliced
1/2 cup of chicken stock
Salt and Pepper
2 fillets of sea bass (approx. 1 lb.) with skin, if possible
1 Tbsp. parsley, chopped
If you can, I highly recommend getting all the ingredients prepped
before you start. This way you're not scrambling around chopping
something while the rest of the meal is overcooking. Start this
recipe by preheating your oven to 4500. I made the mistake of
waiting until I needed the oven and it took a lot longer than
expected to reach the right temperature. Heat the olive oil in
your pan over medium high heat and saute the chopped onion until
it's translucent. Deglaze the pan with Marsala wine. Be careful
to remove the pan from the stove when doing this to prevent the
wine from igniting in your face. You can use white wine if you
don't have any Marsala wine. It will give the dish a slightly
different taste, but you may like it better.
When most of the wine is cooked off, add the mushrooms and butter.
This recipe would have a lot more flavor if you were to use wild
mushrooms, but at the time, all I had were plain old boring white
mushrooms and it still came out great with lots of flavor. Reduce
the heat to medium and cook until the mushrooms are tender. How do
you know when they are tender? Taste one! That's part of the
enjoyment of cooking, you get to taste as you go along. It's also
a great way to learn what works and what doesn't. If you just follow
along a recipe without ever tasting, you'll never learn the affects
ingredients have on a dish. So make sure you taste as you go along.
At this point I added the chicken stock, a little salt and pepper,
and let the sauce cook down until it thickened a little. Rule of
thumb is when the sauce can coat a spoon it is at the correct
thickness. This is something you need to play around with until
you learn to get it to the thickness you like.
In an oven proof saute (fry) pan , heat the canola oil until its
so hot it's about to smoke. Be careful around this hot oil! Season
the fillets with salt and pepper and add to the hot pan. Now here
is where I had a small problem. My fillets didn't have ski on them
so I had to adjust my cooking times to compensate. If they had skin
on them, I would have started cooking them on the skin side for
approximately 5 minutes until the skin was nice and crispy. Then
I would have flipped them over for 30 seconds, transferred them
into a 4500 oven and roasted them for about 3-4 minutes. But since
my fillets were skinless, I cooked them on one side for about 3
minutes and flipped them over for another 2 minutes before transferring
to the oven for 3-4 minutes. They were plump, moist, and tender,
but you may want to experiment with these times to get the results
that work best for you.
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