Recipe information
Yield
Serves 4
Ingredients
3 tablespoons olive oil
6 large shallots, thinly sliced
3 large garlic cloves, thinly sliced
1/4 teaspoon (generous) dried crushed red pepper
4 6- to 8-ounce sea bass fillets
1/3 cup dry Marsala
1/3 cup bottled clam juice
1 teaspoon white wine vinegar
Toasted pine nuts
Preparation
Step 1
Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over medium-high heat. Add shallots, garlic and crushed red pepper and sauté until shallots soften, about 3 minutes. Remove from heat. Let stand 5 minutes. Sprinkle fish with salt and pepper. Add fish to skillet; turn to coat with shallot mixture. Roast fish in oven until just opaque in center, about 10 minutes. Transfer fish to platter; tent loosely with foil to keep warm.
Step 2
Using oven mitt to hold handle, set skillet over medium-high heat. Add Marsala, clam juice and vinegar and boil until sauce is almost reduced to glaze, about 7 minutes. Season to taste with salt and pepper. Spoon sauce over fish; sprinkle with pine nuts and serve.
