James Earl Jones' Chilean Sea Bass

1. 1

   Slice and cook onions in a skillet on low heat until caramelized (between 1 and 2 hours).

2. 2

   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.

3. 3

   Cover bass with onions and bake at 425u00b0 for 10 to 12 minutes.

4. 4

   Each of 6 servings should include one piece of bass over about 1/6 of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.