| 2 tablespoons olive oil |
|
|
cook until translucent |
Arrange mushroom mixture on plates, lay fish over, sprinkle with parsley |
| 1 large onion |
chop |
| 1/4 cup Marsala wine |
|
add, cook until liquid is mostly evaporated |
| 1 tablespoon butter |
|
add, reduce heat to medium, cook until tender |
| 12oz mushrooms |
slice |
| 1/2 cup chicken stock |
|
add, cook until slightly thickened |
| salt and pepper |
| oil for frying |
|
heat until nearly smoking |
transfer to very hot oven for 3-4 minutes |
| 2 fillets of sea bass (1lb) with skin |
season |
|
cook on skin side 5 minutes or until skin is crisp, turn over, cook 1 minute more |
| salt and pepper |
| 1 tablespoon parsley |
chop |