Oven Baked Chilean Sea Bass

Since I didn't make it (yet) this doesn't count as Chile for the blog, but this dish from the Publix Chilean food and wine demo was sooooo spectacular I had to share it. The tomato onion mix melds nicely with the cream sauce, wrapping the meaty Chilean sea bass in yumminess. It's kind of like a fish wrapped up in lasagna. Delish! They served it with a cabernet sauvignon from Castillo de Molina.

What you need:

4 1/2 pounds Sea bass or grouper, scaled with skin on

1 large yellow onion, chopped

1/2 cup whipping cream

1/2 cup butter

2 tbsps. vegetable oil

1 tbsp. tomato paste

1 tbsp. flour

1 cup whole milk

2 tsps. paprika

1 cup Parmesan cheese, grated

2 tsps. dill, dried

What to do:

Season both sides of the fish with salt, pepper, dill and let sit at least two hours.

Pre-heat the oven to 350.

Heat two tablespoons of butter and oil in a pan and saute the onions until brown. Add the paprika and tomato paste.

In a separate pan, heat two tablespoons of butter and brown the flour in it. Slowly add the milk, stirring constantly until smooth. Slowly add the cream, simmer and season with salt and pepper.

Butter a baking dish large enough to hold the fish. Cover the bottom with half of the sauteed onion mix, place the fish on top and cover with the rest of the onions. Pour cream sauce over top and sprinkle with cheese.

Place in oven for 10 minutes to cook. Insert a knife to check doneness.

Serve with sauteed potatoes.