Pan Roasted Sea Bass

This recipe calls for sea bass
and there are many varieties of sea bass
including black sea bass, white sea bass,
giant sea bass, Japanese seabass,
European seabass and I'm sure there are more.

Ingredients:
2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup Marsala wine
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approximately 1 lb.)
1 tablespoon parsley, chopped

Directions:
Preheat oven to 450 degrees F.(2) Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent.
Deglaze the pan with Marsala wine.
When most of the wine is cooked off, add the mushrooms and butter.
Reduce the heat to medium and cook until the mushrooms are tender.
Add the chicken stock, a little salt and pepper,
and let the sauce cook down until it thickens a little.
In an oven proof sauté (fry) pan,
heat the canola oil until its so hot it's about to smoke.
Season the fillets with salt and pepper and add to the hot pan.
Cook them on one side for about 5 to 6 minutes
and flip them over for another 2 minutes before
transferring to the oven for 3 to 4 minutes.
On warm plates, dish out the onion-mushroom mixture
and top with the pan roasted fillets.
Sprinkle a little of the chopped parsley and serve.