Pan Roasted Chilean sea bass

INGREDIENTS

2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup White wine
8 oz. meaty wild mushrooms of choice (porcini, oyster, etc)
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approx. 1 lb.) with skin, if possible ( If you can't find or afford Chilean sea bass, any thick firm white fish will work)
1 tablespoon parsley, chopped

(1) preheat oven to 450°F.
(2) Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent.
(3) Deglaze the pan with White wine.
(4) When most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender.
(5) At this point add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little.
(6) In an oven proof sauté (fry) pan, heat the canola oil until its almost smoking hot.
(7) Season the fillets with salt and pepper and add to the hot pan. Cook them on one side for about 3 minutes and flip them over for another 2 minutes before transferring to the oven for 3-4 minutes., but you may want to experiment with these times to get the results that work best for you.

(8) Dish out the onion-mushroom mixture and top with the pan roasted fillets. Sprinkle a little of the chopped parsley and serve.

serve with wild rice, green beans, and a white wine.