Sea Bass Greek Style
                   
      8    8-oz sea bass fillets               1 pn Pepper
    1/2 c  Flour (or as needed)            3 1/2 c  Canned tomatoes
      2 tb Light olive oil                     1    Tomato; chopped
      1    Lemon; juiced                       3    Bay leaves
      3 tb Vegetable oil                     1/2 ts Rosemary
      2 lg Yellow onions; chopped fine       1/2 c  Dry white wine
      6    Garlic cloves; crushed              1    Lemon; cut into 8 wedges
      1 bn Parsley; chopped
	 
  Dust the sea bass fillets with the flour.

  In a large skillet place the 2 tablespoons of olive oil and heat it on
  medium high until it is hot.  Quickly sear the fillets on both sides
  so that they are sealed.  Place the fish in a large baking pan and
  sprinkle on the lemon juice.  Set the fish aside.

  In a medium skillet place the 3 tablespoons of vegetable oil and heat
  on medium high until it is hot.  Add the onions, garlic, and parsley.
  Saute the ingredients for 3 to 4 minutes, or until the onions are
  translucent. Add the pepper and stir it in.

  In a medium large saucepan place the sauteed onion mixture, canned
  tomatoes, chopped tomato, bay leaves, rosemary, and white wine.  Stir
  the ingredients together and simmer them on low heat for 40 minutes.

  Preheat the oven to 350 F.  Pour the sauce over the fish and bake it
  for 20 minutes, or until it is just done.

  Garnish the dish with the lemon wedges.