sea-bass-with-tomatoes-and-onions-4252.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.",
        "Increase oven temperature to 500\u00b0F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Saut\u00e9 until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.",
        "Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons."
    ],
    "ingredients": [
        "7 tablespoons olive oil",
        "4 4x2x1/2-inch French bread slices",
        "3 cups thinly sliced onions",
        "1/2 cup chopped fresh parsley",
        "2 tablespoons chopped canned anchovies (from one 2-ounce can)",
        "1 1/2 tablespoons minced garlic",
        "1/4 teaspoon dried crushed red pepper",
        "1 1/4 pounds plum tomatoes, seeded, finely chopped",
        "3/4 cup dry white wine",
        "4 8-ounce sea bass fillets (about 1 inch thick)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Onion",
        "Tomato",
        "Bake",
        "Saut\u00e9",
        "Bass",
        "White Wine",
        "Parsley"
    ],
    "title": "Sea Bass with Tomatoes and Onions",
    "url": "http://www.epicurious.com/recipes/food/views/sea-bass-with-tomatoes-and-onions-4252"
}