Chilean Sea Bass Provencal - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
2 1/2 cups thinly sliced yellow onions
1/2 cup chopped fresh parsley
1 tablespoon fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dry crushed red pepper
1 1/4 lbs fresh roma tomatoes, chopped (about 2 cups)
3/4 cup dry white wine
4 (8 ounce) chilean sea bass fillets
sea salt, to taste
fresh ground pepper, to taste

Preparation

Heat oven to 400 degrees.
Heat the olive oil in a large oven-proof skilley over medium-high heat.
Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
Saute until onions begin to soften, about 5 minutes.
Stir in tomatoes & wine.
Sprinkle fish with salt & pepper.
Place fish in same shillet & spoon vegetables atop fish.
Bring to simmer.
Cover; bake until fish is opaque in center, about 10-12 minutes.
Transfer fish to plates.
Stir remaining parsley into sauce.
Boil sauce until reduced slightly, about 2 minutes.
Season to taste with salt & pepper, spoon over sauce.