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Chilean   -   Baked Chilean Bass   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • 6 Fillets Bass
  • 1 Teaspoon Oregano
  • 1 Teaspoon Parsley -- chopped
  • 3 Cloves Garlic -- chopped
  • 2 Tablespoons Unsalted Butter
  • Salt And Pepper -- to taste
  • 1 Large Onion -- sliced
  • 8 Ounces White Wine
  • 1 Lemon Lemon Juice
Directions Preheat oven to 375*. Rub herbs, garlic and butter over fish. Sprinkle with black pepper. Put fish in glass baking dish. Cover with onion slices. Add wine, lemon juice, salt and pepper. Bake 30 minutes.
Serves 6
Time to Make 0:00

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