* Exported from MasterCook *

Sea Bass Greek Style

Recipe By :Papadakis Taverna
Serving Size : 8 Preparation Time :0:45
Categories : Ethnic-Greek Fish
Low Carb 10-20

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds sea bass fillet -- 2k 8x250g
2 tablespoons flour
2 tb olive oil
2 tablespoons lemon juice
3 tb Vegetable oil
2 large Yellow onions -- chopped fine
6 Garlic cloves -- crushed
1 bn Parsley -- chopped
1 pn Pepper
3 cups Canned tomatoes
1 Tomato -- chopped
3 Bay leaves
1/2 teaspoon Rosemary
1/2 cup Dry white wine
1 Lemon -- cut into 8 wedges

Dust the sea bass fillets with the flour. In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside. In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to3500F-180C. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done. Garnish the dish with the lemon wedges.






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Per serving: 1479 Calories (kcal); 141g Total Fat; (85% calories from fat); 44g Protein; 12g Carbohydrate; 93mg Cholesterol; 297mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
13.3 carbs, 0.3 fibre,44.3 protein, 140.9 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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