- 1 tablespoon extra-virgin olive oil, or to taste
- 1/2 white onion, diced
- 3 cloves garlic, diced, or more to taste
- 1 sprig fresh parsley, chopped
- 1/4 cup dry white wine, or more as needed
- 1 (8 ounce) fillet striped bass
- ground black pepper to taste
- Heat olive oil in a cast iron skillet over medium-low heat. Add onion and garlic; cook and stir until slightly browned, about 5 minutes. Increase heat to medium and add parsley; cook for 1 minute.
- Pour in enough white wine to cover the bottom of the skillet. Spread onion mixture to the edges of the skillet in a circle. Season both sides of the striped bass with black pepper. Place in the center of the the skillet; push onion mixture up against the sides. Cook until slightly browned and firm, about 4 minutes per side.
05/20/2019
recipepes.com
parsley pepper pan-seared swordfish, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
