Baked Chilean Sea Bass With Tomatillo Sauce

Recipe Ingredients

1 lb	454g / 16oz	Tomatillos
2 cups	474ml	Water
		Nonstick cooking spray
1		Garlic clove - minced
1/4		Onion - chopped
1		Serrano chile - minced
2 teaspoons	10ml	Oil
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Lime juice
4		Chilean sea bass filets, 1" thick - (4 oz ea)
1/4 cup	59ml	Low-fat sour cream
		Chopped cilantro - for garnish

Recipe Instructions

Remove husks from tomatillos, then wash under running water. Combine tomatillos and water in saucepan. Bring to boil and simmer until tomatillos are tender, about 10 minutes. Puree with liquid; set aside.

Coat skillet with cooking spray. Saute garlic, onion and chile in oil until tender, 1 to 2 minutes. Stir in tomatillo puree. Bring to simmer and cook until puree thickens slightly, about 5 minutes. Season with salt and lime juice.

Put filets into 4 individual baking dishes. Pour tomatillo sauce over fish. Bake at 375 degrees until fish flakes easily when tested with fork, about 30 minutes. Just before serving, spoon sour cream over fish and sprinkle with cilantro.

Source:
"The Los Angeles Times, 01-05-2000"

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