->Bass Mushrooms 01 <-

(Serves 2)

2 tablespoons butter

1 onion, chopped

1/4 cup white wine or sherry

12 oz wild mushrooms, sliced

1/2 cup broth

pepper

1 tablespoon olive oil

2 (8-ounce) sea bass fillets, skin on

fresh chopped parsley

Preheat oven to 450.

Put olive oil in a skillet over medium-high heat. Saute onion

until golden. Remove pan from heat and deglaze with the wine.

2 to

minutes.

Add the stock and season to taste with salt and pepper. Reduce

sauce until slightly thickened.

In an oven proof pan, heat oil until very hot. Season fillets with

salt and pepper and carefully place in hot pan skin-side down.

Cook for 5 minutes, then immediately place in preheated oven.

3 to 4 minutes or until fish flakes easily.

Remove from oven, place on serving plates. Top with mushroom

mixture. Sprinkle chopped parsley over and serve.