Serves: 4
Total Calories: 164

3 tablespoons olive oil
2 medium white onions, thinly sliced
1/2 cup finely chopped flat-leaf parsley
3 tablespoons capers, drained but not rinsed
3 cloves garlic (large), minced
1 , canned chiopotle chile kimmy, , en adobo, seeded and mashed
6 medium plum tomatoes, cored, seeded, and finely chopped
1/2 cup dry white wine
4 (6- to 7-ounce) sea bass fillets, each about 1-inch thick)
1/2 teaspoon salt, or to taste

1. Preheat the oven to 500°.Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring, until the onions soften, about 5 minutes. Then stir in half the parsley, and the capers, garlic, and chipotle, and cook 1 minute. Stir in the tomatoes and wine. Reduce heat to low and simmer 5 minutes.

2. Sprinkle the fish fillets with salt and arrange in an ovenproof baking dish just large enough to accommodate them in a single layer. Spoon the tomato mixture over the fish. (Reserve the skillet to reduce the sauce.) Cover the dish with aluminum foil and bake until the fish is opaque but still moist inside and just barely flakes when tested with a fork, about 12 minutes.

3. Transfer the fish to 4 dinner plates. Return the sauce to the reserved skillet and bring to a boil over high heat and cook until reduced slightly, about 3 minutes. Stir in the remaining parsley. Season with salt. Spoon the sauce equally over the fish on each plate. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 164
Calories from Fat: 90

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