INGREDIENTS
2 slices bacon, minced
1 medium-size onion, chopped
2 cups chopped fresh ripe tomatoes, drained (canned is fine, but drain)
1 TBSP. minced fresh basil
1/2 cup minced fresh parsley
Salt and pepper, to taste
1 to 1 1/2 lbs. striped bass fillets, cut in half
2 TBSP. olive oil
DIRECTIONS
Cook the bacon, stirring, until it begins to crisp; remove from pan.
Cook the onion in the bacon fat, stirring occasionally, until softened.
Add the tomatoes and cook until they begin to liquefy.
Add the basil and half of the parsley, stir, taste for salt and pepper and turn off the heat.
Preheat the broiler.
Brush a shallow baking pan with half of the olive oil and lay the fillets in the pan.
Brush them with the remaining oil, sprinkle with salt and pepper and place them under the broiler.
Broil for 2 minutes.
Spoon the tomato mixture onto the fillets and return to the broiler.
Broil 2 more minutes and serve.
Garnish with remaining parsley.
Serves 4.
