Sea Bass With Tomato Crust And Vernaccia Wine

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Baketard
Nutrition per serving    (USDA % daily values)
CAL
1197
FAT
311%
CHOL
187%
SOD
73%

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Ingredients for 4 servings

2 tomatoes

3 tablespoons diced green olives

1 tablespoon sun-dried tomatoes

2 tablespoons bread crumbs

4 thick sea bass fillets(each about 7 ounces)

Juice of 1 lemon

3 tablespoons extra virgin olive oil

160 ml Vernaccia (or other spicy dry white wine)

3 tablespoons fish stock

2 tablespoons chopped parsley

salt and pepper

2 large globe artichokes

2 tablespoons olive oil

1 white onion (thinly sliced)

160 ml cup white wine

3 tablespoons heavy cream

3 pats of butter

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