12 pieces Chilean sea bass 2-inches wide 2 12-inches long
12 seeded chopped Roma tomatoes or the canned drained or canned equivalent
5 chopped shallots
3 minced cloves garlic
3 chopped basil leaves
1 Tbsp extra virgin olive oil
12 c chicken broth if necessary
Directions
Slice and cook onions in a skillet on low heat until caramelized between 1 and 2 hours
Puree all ingredients except olive oil and chicken broth Heat olive oil Add ingredients and cook on low for 30 minutes Add chicken broth as necessary Season bass with salt and white pepper to taste
Cover bass with onions and bake at 425 for 10 to 12 minutes
Each of 6 servings should include one piece of bass over about 16 of the sauce
