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Roasted Sea Bass with Shiitake Mushrooms and Baby Corn

(Serves 4)


1 3/4 (875g) Sea Bass fillets, skinned
2 teaspoons hot paprika or chili powder
Coarse Salt
Fresh ground pepper
2 tablespoons olive oil
2 tablespoons dry white wine or water
3 gloves of garlic, minced
1/2 lb of shiitake mushrooms, sliced
1 can baby ears of corn, drained and halved on diagonal
4 green onions, including tender green parts, thinly sliced on diagonal


Preheat oven to 4008F. Sprinkle sea bass fillets with paprika, salt and pepper to taste. Pour olive oil and wine into baking dish large enough to hold the fish fillets in a single layer. Scatter the garlic over the bottom of the dish and place fillets in it. Arrange mushrooms on top. Roast for 15 minutes. Baste mushrooms and fish with the pan juices. Scatter baby corn over the fish and continue to cook, basting once or twice, until the corn is heated through and the sea bass is opaque throughout, about 5 minutes longer. Remove from oven and garnish with onions. Serve immediately, directly from dish. Makes 4 servings.


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