- 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)
- Preheat oven to 350°F. 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°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté 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.