Baked Sea Bass, Creole Style
Match with Walnut Crest Pinot Grigio

1 (about 4 pound) or 2 (2 – to 2 ½ lb) whole sea bass or red snapper, ready to cook
Salt and freshly ground black pepper to taste
¼ cup freshly squeezed lemon juice
3 tablespoons vegetable oil
1 onion, halved and thinly sliced
½ green bell pepper, thinly sliced
2 tomatoes, sliced
1 teaspoon dried oregano
2 tablespoons finely minced cilantro

Preheat the oven to 350F

Rinse the fish and pat dry with paper towels. Season with salt and black pepper inside and out, and drizzle the lemon juice evenly over the fish.

Heat the oil in a medium skillet over medium heat. Add the onion and sauté until softened but not brown, 4 minutes.

Arrange the onion, bell pepper, and tomatoes on the bottom of a large, ovenproof platter. Season with salt and black pepper. Place the fish on top of the vegetables, and sprinkle with the oregano and cilantro. Bake 20 – 35 minutes, depending on the thickness of the fish, or until it feels firm to the touch and almost flakes.

Walnut Crest wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.