Chilean Sea Bass with Sherry Cream Sauce | Adelphia Seafood, Pennsylvania
For Fish: preheat oven to 425℉. Brush baking pan with olive oil. Sprinkle both sides of fish with salt, pepper, and Cajun or Creole seasonings. Place fish on
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Ingredients
- 4 Chilean Sea Bass fillets (5 oz each)
- olive oil
- salt
- pepper
- Cajun or Creole seasoning
- 2 tbsp butter
- 1 small clove garlic (minced)
- 1 tbsp onion (finely chopped)
- 1 cup heavy whipping cream
- 1 tbsp sherry
- salt (to taste)
- pepper (to taste)
- paprika, Cajun/Creole seasoning, nutmeg ((optional!))
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