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Chilean   -   Cancato De Covina (Sea Bass With Oregano And Chorizo)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

  • 4 Medium Sea Bass Fillet
  • Salt And Pepper -- To Taste
  • 4 Ounces Chorizo
  • 3 Medium Tomatoes -- Sliced
  • 1/2 Pound Gouda Cheese -- Sliced
  • 3 Cloves Garlic -- Chopped
  • 1 Tablespoon Oregano
  • 2 Tablespoons Butter -- Melted
  • 1 Bunch Parsley -- Chopped
  • 1/2 Cup White Wine
Directions Season fish with salt and pepper. Top with chorizo, tomatoes, cheese, garlic and oregano. Like you were making pizza. Drizzle with butter. Grill or broil fish for 15 minutes. Baste with the wine every few minutes. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00

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