Baked Sea Bass

 

1

medium leek, finely chopped (1/2 cup)

2

tablespoons dry white wine or nonalcoholic wine

2

teaspoons butter (do not use margarine)

1/2

teaspoon dried thyme leaves

1/8

teaspoon salt

1/8

teaspoon pepper

3/4

lb sea bass fillets, skin removed, cut into 2 serving pieces

1

tablespoon chopped fresh parsley

• 1 Heat oven to 350°F. In 8-inch nonstick skillet, cook leeks, wine, butter, thyme, salt and pepper over medium heat, stirring occasionally, until leeks are soft.
• 2 Place fish in ungreased 8-inch square (2-quart) glass baking dish; spoon leek mixture over top of fish.
• 3 Cover with foil. Bake 15 to 20 minutes or until fish flakes easily with fork. Sprinkle parsley over top of fish.