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2 tablespoons olive oil |
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cook until translucent |
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Arrange mushroom mixture on plates, lay fish over, sprinkle with parsley |
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1 large onion |
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chop |
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1/4 cup Marsala wine |
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add, cook until liquid is mostly evaporated |
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1 tablespoon butter |
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add, reduce heat to medium, cook until tender |
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12oz mushrooms |
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slice |
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1/2 cup chicken stock |
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add, cook until slightly thickened |
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salt and pepper |
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oil for frying |
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heat until nearly smoking |
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transfer to very hot oven for 3-4 minutes |
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2 fillets of sea bass (1lb) with skin |
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season |
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cook on skin side 5 minutes or until skin is crisp, turn over, cook 1 minute more |
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salt and pepper |
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1 tablespoon parsley |
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chop |
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