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Chilean Sea Bass Recipe
|Unsalted butter||3 Tablespoon|
|Onion||5 Pound, halved and thinly sliced to make 15 cups (Maui, Vidalia, Or Spanish Variety)|
|Italian plum tomatoes/4 1/2 cups canned tomatoes, chopped, with their juice||12 , peeled, seeded, and coarsely chopped|
|Shallots||5 , peeled and halved|
|Garlic||3 Clove (15 gm), peeled and halved|
|Fresh basil leaves||3 , chopped|
|Extra virgin olive oil||1 Tablespoon|
|Ground white pepper||1⁄2 Teaspoon|
|Sea bass fillets||3 Pound (12 In Number, 2 Inch By 2 1/2 Inches In Dimension, Chilean Variety)|
Serving size: Complete recipe
Calories 3087 Calories from Fat 726
% Daily Value*
Total Fat 81 g124.9%
Saturated Fat 32.1 g160.7%
Trans Fat 0 g
Cholesterol 654.6 mg
Sodium 5988.9 mg249.5%
Total Carbohydrates 295 g98.5%
Dietary Fiber 50.7 g202.9%
Sugars 129.8 g
Protein 292 g583.4%
Vitamin A 273.5% Vitamin C 473.3%
Calcium 164.8% Iron 60.8%
*Based on a 2000 Calorie diet
Add the onions and cook, stirring frequently, until they are rich golden brown, about 1 1/2 hours.
Transfer the onions to a food processor.
Add the tomatoes, shallots, garlic, and basil and puree until no lumps remain.
Wipe the pan out and add the olive oil.
Add the onion puree and cook over low heat, stirring occasionally, until the sauce is flavorful and no longer raw tasting, about 30 minutes.
Preheat the oven to 425°F.
Place the bass in a small rectangular roasting pan, sprinkle them with the salt and pepper, and spoon the onion puree over the top.
Bake until the fish is just cooked through, about 10 minutes.
Divide the sauce evenly among 6 dinner plates and top each with 2 fish fillets.