Baked Sea Bass Toscana
1 whole Sea Bass or Porgy roughly 1 to 1 ½ lbs.
1 jar Coppola’s Roasted Garlic SAuce
12 Pitted Kalamata Olives roughly chopped
½ Cup White wine
10 sprigs Fresh parsley finely chopped
4 Cloves Garlic finely chopped
1 pinch Salt
1 pinch Pepper
1 pinch Oregano
4 tablespoons Extra Virgin Olive oil
2 tablespoons Butter
1 Fresh Lemon
MethodClean the fish and rinse well. In a sauté pan add olive oil and sauté garlic till golden brown. Add parsley then rest of the ingredients. Sauté till sauce is creamy. In a ceramic or glass baking pan, place the fish. Pour the sauce on top of the fish. Add ½ cup of water in the pan and bake for 45 minutes at 350 degrees. When serving, squeeze a fresh lemon over the top of the fish and serve over your favorite pasta. Serve with a crisp white wine ie. Pinot Grigio, and a nice crusty loaf of Italian bread.