Chilean Sea Bass à la Grecque

== Description ==
This recipe yields 4.
== Ingredients ==
* 1 lb Chilean sea bass fillet - (to 1½ lbs) bones removed, cut in serving pieces
* salt to taste
* freshly-ground black pepper to taste
* ¼ cup flour more if needed
* 2 tbsp olive oil
* 1 small onion minced
* 3 garlic cloves - (to 4) minced or pressed
* 1½ lb tomatoes chopped
* ¼ cup lemon juice
* 2 bay leaves
* 1 tsp dried rosemary crushed
* 1 tsp dried oregano
* ½ tsp coriander seeds or ground coriander (optional)
== Directions ==
# Rinse the Chilean sea bass with cold water and pat dry with paper towels. 
# Lightly season the with salt and pepper, then coat with flour, shaking off the excess. 
# Heat the oil in a skillet over medium-high heat, add the pieces and cook just until lightly browned, about 1 minute on each side. 
# Transfer to a plate and set aside.
# Add the Onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes. 
# Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
# Add the pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the is no longer opaque in the center, 8 to 10 minutes. 
# Discard the bay leaves, transfer the and tomato mixture to warmed dinner plates and serve with rice or pasta.
Category:Chilean Meat Dishes
Category:Coriander seed Recipes
Category:Seabass Recipes
Category:Tomato Recipes