Chilean Sea Bass with Potatoes

Featured by William Cole Vineyards in the International Wine Club.


2 large sea bass fillets
2 medium potatoes
1 medium red onion
1 cup of white wine
salt to taste
3 Tbs. olive oil
black pepper
1 large tomato
1 bay leaf


Preheat your oven to 400 degrees. Peel the potatoes and slice into thin slices. Peel the onion and chop lengthwise into thin slices as well.

Using an oven safe dish or large pan, place the 3 Tbs. of oil in the dish and spread around the base of it. Create a bed of potatoes and onions over the oiled pan. Pour half of the wine over the potato and onion mixture and place the pan in the oven for 10 minutes.

Remove from the oven after 10 minutes and place the sea bass on top of the potato and onion bed. Pour the rest of the wine over the sea bass. Salt and pepper the fish and the potato/onion bed. Drop in parsley, bay leaf, and tomatoes.

Return the pan to the oven and increase the heat to 425 degrees. After 10 minutes, spoon some of the wine from the pan over the fish. Continue baking for another 5-10 minutes. Remove and enjoy!

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