Sea Bass Medallions in Tomato Sauce
Here is what you need:
12 ounces of sea bass medallions (can sub halibut or other white fish)
1 cup flour
3 cloves garlic – finely chopped
1 can crushed tomatoes (14 ounce)
½ cup dry white wine (can sub water or chicken broth)
1 TBS chopped fresh parsley
1 TBS chopped fresh basil
fresh ground black pepper
red pepper flakes (optional)
lemon wedges (optional)
Here is what you need to do:
Season the medallions with salt and pepper. Put the flour in a shallow bowl and dredge the medallions in the flour, shaking off excess.
Heat oil in a sauté pan over medium heat. Cook the fish on both sides until golden brown, about 3 minutes a side. Remove from pan and place on a plate. It’s OK if they are not completely cooked through because we are going to put it back in our sauce to finish.
In the same pan heat a little more oil. Add the garlic and stir until fragrant, about 45 seconds. Don’t let it burn. Add in the tomatoes and parsley. Add in the wine and scrape any bits off the bottom of the pan. Season with salt, pepper and pepper flakes and let simmer for 15 minutes. Place the fish back in the pan and sprinkle with basil. Serve right away. Let’s Eat!