Chilean Sea Bass - cooking recipe

Ingredients

1 1/2 lb. sea bass fillets (remove bones, cut in chunks)
2 bay leaves
1 tsp. oregano
1/4 c. flour (more if needed)
salt and pepper to taste
2 Tbsp. olive oil
1 small onion, diced
3 or 4 cloves minced garlic
1 1/2 lb. chopped tomatoes (fresh)
1/4 c. lemon juice
1 tsp. rosemary
1/2 tsp. coriander (optional)

Preparation

Rinse bass in cold water and pat dry with paper towels. Lightly season fish with salt and pepper; coat with flour.
Heat oil in skillet.
Add fish and cook until lightly browned, about 1 minute per side.
Transfer to plate; set aside.
Add onion and garlic to skillet and cook about 1 to 2 minutes.
Add tomatoes, lemon juice, bay leaves, rosemary, oregano and coriander; cook on high for 3 to 4 minutes.
Add fish and gently press into tomato mixture.
Cover and cook over medium heat until fish is no longer opaque in center, 8 to 10 minutes.
Remove bay leaves and serve with rice.