Chilean Sea Bass

Clean fillets thoroughly and pat dry. Squeeze lime juice over fish.

Pour broth into a large skillet. Bring to simmer then add fish. Cover and let simmer 10-25 minutes, depending on thickness of fish. To test if fish is done, pull meat away with a fork. It should be flaky and tender when done. Remove fish from pan and keep warm.

Deglaze pan with a little white wine. Turn heat to high and then add tomato sauce. Simmer until hot. Stir in dollop of cream and salt and pepper to taste.

Pour half of sauce on platter. Place fillets on top. Pour remaining sauce over fish and serve.