Roasted sea bass with tomato coulis
Uncooked striped bass fillet(s)
1½ pound(s), whole striped bass, cleaned
¼ tsp, coarsely ground
12 leaf/leaves, 3 sprigs of basil
1 large, white, chopped
3 medium clove(s), chopped
⅓ cup(s), chopped, fresh
2 fl oz, dry marsala
2 medium, peeled, seeded, and roughly chopped
- Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.
- Sprinkle the cavity of the fish with the salt and pepper, then put the basil sprigs into the cavity. Place the fish on the baking sheet and spray top of the fish with nonstick spray. Roast 8 minutes, spray the top again, and roast until the fish is just opaque in the center, 12–14 minutes longer.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften and turn translucent, about 5 minutes. Stir in the garlic and cook until fragrant. Stir in the chopped basil and the Marsala and cook 1 minute longer, then stir in the tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes break down into a thick, chunky sauce, about 20 minutes. Fillet the fish and divide among 4 dinner plates. Serve topped with the coulis.