Smothered Buttery Tomato Chilean Bass
I love tomatoes with all types of whitefish, especially Chilean bass. I was tired of baking the fish with raw tomatoes and thought I’d ‘butterize’ them (not a word but I like it) as butter and olive oil give them a suppleness I like. The difference was noticeable as the acid from the tomatoes wasn’t there. By baking the fish first and topping the fish with the sauce makes a difference. Serve this with toasted French bread to sop up the sauce! #chileanbass #fish #fishrecipes #cleaneating
Preheat to 400 degrees
· 4 (6-7 oz) pieces Chilean bass, 1 -inch thick if possible
· 2 cups organic baby red and yellow tomatoes
· ½ cup yellow onions, diced
· ¾ cup chopped Italian parsley
· ½ stick (2 oz) organic butter
· 2 Tbsp olive oil
· Pink salt and black pepper, to taste
In a large saute pan or medium wide mouthed low sided saucepan, melt the butter and olive oil together on high heat. Add the onions and saute for 3 minutes. Add the tomatoes and stir for a minute. Add the parsley and stir. Bring to a boil and reduce heat to low and simmer for 15 -20 minutes. Preheat oven to 400 degrees. Spread olive oil on the bottom of a cookie sheet pan and place the bass on top. Season with pink salt and black pepper. Place in the oven and bake for 15-20 minutes, depending on the thickness of the fish.
When ready, place the bass on a serving platter if using on a buffet or family style dinner. Spoon the tomatoes on top of the fish. You can also serve individually with a side salad, mashed potatoes underneath the fish and top with the buttery tomatoes, or rice. Enjoy with a Sancerre or other dry white wine.