Chilean Sea Bass
|Unsalted butter||3 Tablespoon|
|Onion||5 Pound, halved and thinly sliced to make 15 cups (Maui, Vidalia, Or Spanish Variety)|
|Italian plum tomatoes/4 1/2 cups canned tomatoes, chopped, with their juice||12 , peeled, seeded, and coarsely chopped|
|Shallots||5 , peeled and halved|
|Garlic||3 Clove (15 gm), peeled and halved|
|Fresh basil leaves||3 , chopped|
|Extra virgin olive oil||1 Tablespoon|
|Ground white pepper||1⁄2 Teaspoon|
|Sea bass fillets||3 Pound (12 In Number, 2 Inch By 2 1/2 Inches In Dimension, Chilean Variety)|
In a 5-quart sauteuse or baking dish, melt the butter over low heat.
Add the onions and cook, stirring frequently, until they are rich golden brown, about 1 1/2 hours.
Transfer the onions to a food processor.
Add the tomatoes, shallots, garlic, and basil and puree until no lumps remain.
Wipe the pan out and add the olive oil.
Add the onion puree and cook over low heat, stirring occasionally, until the sauce is flavorful and no longer raw tasting, about 30 minutes.
Preheat the oven to 425°F.
Place the bass in a small rectangular roasting pan, sprinkle them with the salt and pepper, and spoon the onion puree over the top.
Bake until the fish is just cooked through, about 10 minutes.
Divide the sauce evenly among 6 dinner plates and top each with 2 fish fillets.