2 large onions, thinly sliced 1/2 cup olive oil 3 tomatoes, thinly sliced 3 green onions, chopped 1 cup coarsely chopped celery 1 cup chopped fresh parsley 1 tablespoon minced garlic 1 bay leaf 3 pounds sea bass fillets 2 teaspoons dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 2 medium lemons, thinly sliced 1/2 cup Chablis or other dry white wine 3 tablespoons fresh lemon juice 1/4 cup soft breadcrumbs
Saute sliced onion in olive oil in a large skillet over medium heat, stirring constantly, until tender. Add tomato and next 5 ingredients; cook, stirring constantly, until liquid evaporates. Remove from heat; set aside.
Place fillets in a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with oregano, salt, and pepper. Spread reserved vegetable mixture over fish; top with lemon slices. Pour wine and lemon juice over vegetable mixture; sprinkle with breadcrumbs.
Bake, uncovered, at 350 degrees F for 45 minutes or until fish flakes easily when tested with a fork. Remove and discard bay leaf.
Recipe Source: "The Complete Book of Greek Cooking," Recipe Club of St. Paul's Greek Orthodox Cathedral, Hempstead, New York
443 calories, 23 grams fat, 13 grams carbohydrates, 44 grams proteinper serving. This recipe is low in carbs.