Check out this GREAT Fishmonger Recipe - Oven Roasted Chilean Sea Bass over Sautéed Spinach Serves 2 Ingredients (Sea Bass): ▪ 2 6-8oz. Chilean Sea Bass Fillets ▪ 2 large vine ripened tomatoes, cut into eighths ▪ 1 red onion, cut into eighths ▪ 2 garlic cloves, minced ▪ ¼ cup loosely packed parsley, chopped ▪ ½ cup dry white wine ▪ 3 tablespoons extra virgin olive oil ▪ Sea salt and freshly ground black pepper Ingredients (Spinach): ▪ ¾ lb. fresh spinach, trimmed, well washed, and dried ▪ 2 tablespoons extra virgin olive oil ▪ Freshly ground black pepper ▪ Pinch red pepper flakes Method: Preheat oven to 400. Pat fish filets dry and season with salt and pepper. Coat an ovenproof baking dish (I used an 8×8 glass Pyrex), with olive oil. Place fish in the baking dish. Break onions apart and mix with tomatoes and garlic, place mixture around the fish, making sure to get them nicely coated with the oil (add an additional tablespoon if you need it). Pour the white wine over the fish and vegetables and sprinkle parsley over the top, you can also add more black pepper if you like. Enjoy! PNWB Café Special - - The “Coconut Shrimp Special” featuring our delicious golden fried coconut shrimp served with fries and your choice of sauces AND a FREE MEDIUM DRINK for $9.99! Take advantage of this awesome meal deal this weekend only! Theyre BACK TONIGHT in the CELLAR - - The “Les Cellar Rats” are performing again TONIGHT in the CELLAR! Come jam to some classic rock tunes from the 70’s, 80’s and 90’s this evening starting at 7pm! Jeff the winermaker and his Rat Mates will bring in the noise and the funk so get here early for a bite at the PNWB Café, glass of wine or cold beer, and enjoy the show over at EFC! East Fork Cellars Ridgefield Business Association Rusty Grape Vineyards Ridgefield, Washington Battle Ground, Washington
Posted on: Sat, 25 Jan 2014 19:45:27 +0000
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