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Chilean Sea Bass
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Greek Style Sea Bass

Servings 4 People

Ingredients

  • 2 lb Coleson's Catch Chilean Sea Bass cut into strips
  • 6 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 1 clove garlic chopped
  • 8 medium tomatoes or 2 1/2 cans tomatoes puree
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 2 tbsp Cognac
  • 2 tbsp Ouzo
  • 1/4 lb Feta Cheese sliced or diced
  • 2 tbsp Parsley finely chopped
  • Salt and Pepper to taste

Instructions

  • Put the tomatoes through a sieve or food mill. 
  • Heat four tablespoons of the oil in a heavy saucepan. 
  • Cook the onion and garlic until very lightly browned. 
  • Add the tomatoes, salt, pepper, and sugar and cook over moderate heat until thick, about 30 minutes.  Preheat the oven to 425. 
  • Melt the butter and remaining oil in a large, heavy skillet.
  • Saute the Sea Bass until just done. 
  • Add the Cognac and Ouzo, heat and flame the Sea Bass. 
  • Place the Sea Bass in a casserole. 
  • Cover with the tomato sauce, then with feta cheese. 
  • Sprinkle with parsley and bake until well heated, about 10 minutes. 
  • Serve over pasta.