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Sheepshead Bay Sea Bass




Source of Recipe


the web


List of Ingredients




3 tbsp. butter or margarine
1/4 lb. mushrooms, thinly sliced
2 small tomatoes, peeled and coarsely chopped
2 cloves garlic, minced or pressed Salt and pepper
2 lb. sea bass steaks
1/2 lb. medium-sized raw shrimp, shelled and deveined Tomato wedges, ripe olives, parsley sprigs, and lemon wedges


Recipe



Preheat oven to 400 degrees F. In a frying pan over medium heat, melt butter; add mushrooms and cook just until limp; then air in tomatoes and garlic; heat through. Season to taste with salt and pepper.

Wipe fish with damp cloth; cut into serving-size pieces (about 3 by S inches), if desired. Arrange pieces in single layer, without crowding, in greased large, shallow baking pan. Sprinkle lightly with salt and pepper and spoon mushroom mixture evenly over fish; arrange shrimp evenly over fish.

Bake, uncovered checking for change in tranlucency or until fish flakes readily when prodded in thickest portion with a fork and shrimp are pink. For a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes. (Allow same ratio of thick ness to timeÑI inch: 10 minutesÑfor fish of all thicknesses.)

Remove fish from oven; transfer to a warm serving platter, along with vegetable mixture (discard pan juices).


To serve, tilt platter slightly and spoon off juices that have accumulated; discard. Garnish platter with tomato wedges, olives, parsley sprigs and lemon wedges. Makes 4 to 6 servings.