Buttery Tomato Smothered 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!Serves 4Preheat to 400 degrees
Source: Lisa Stalvey
Ingredients
- pieces Chilean bass, 1 -inch thick if possible
- organic baby red and yellow tomatoes
- yellow onions, diced
- chopped Italian parsley
- stick organic butter
- olive oil
- Pink salt and black pepper, to taste