Chipotle Sea Bass with Vegetables

[kirra]

Chipotle Sea Bass with Vegetables

Because the sea bass (it's called cabrilla in Mexico) and vegetables are baked together with wine, chipotle chiles and cilantro, the fish takes on a distinctive, mouth-watering flavor. Serves eight and takes about an hour to prepare. It makes a lovely centerpiece for your dinner buffet.

Ingredients:

2 pounds sea bass, or 8 fillets
salt and pepper to taste
1 - 2 tbsp minced garlic
2 - 4 chipotle chiles, diced (available canned in adobo)
2 1/2 lemons, quartered
1/2 cup butter or margarine
1 onion, thinly sliced
3 medium potatoes, peeled and very thinly sliced
3 tomatoes, peeled and quartered
2/3 cup white wine
5 tbsp chopped cilantro

Preparation:

Season fish on both sides with salt and pepper, garlic and lemon juice. Sprinkle diced chipotle chiles over top. Melt butter in large skillet. Brown fish on both sides.

Transfer fish and juices to a 9 x 14 inch baking pan. Arrange onion and potato slices around fish and bake at 375 degrees for 30 minutes. Add tomatoes, pour wine over fish and sprinkle with cilantro. Bake ten minutes, or until fish flakes easily with fork and potatoes are done.

Arrange fish on large platter with tomatoes, potatoes and onions. Pour juices over fish and sprinkle with cilantro. Garnish with remaining lemon quarters.