8    8-oz sea bass fillets

    1/2 c  Flour (or as needed)

      2 tb Light olive oil

      1    Lemon; juiced

      3 tb Vegetable oil

      2 lg Yellow onions; chopped fine

      6    Garlic cloves; crushed

      1 bn Parsley; chopped

      1 pn Pepper

  3 1/2 c  Canned tomatoes

      1    Tomato; chopped

      3    Bay leaves

    1/2 ts Rosemary

    1/2 c  Dry white wine

      1    Lemon; cut into 8 wedges

  Dust the sea bass fillets with the flour.
  In a large skillet place the 2 tablespoons of olive oil and heat it on
  medium high until it is hot.  Quickly sear the fillets on both sides so
  that they are sealed.  Place the fish in a large baking pan and sprinkle on
  the lemon juice.  Set the fish aside.
  In a medium skillet place the 3 tablespoons of vegetable oil and heat on
  medium high until it is hot.  Add the onions, garlic, and parsley.  Saute
  the ingredients for 3 to 4 minutes, or until the onions are translucent.
  Add the pepper and stir it in.
  In a medium large saucepan place the sauteed onion mixture, canned
  tomatoes, chopped tomato, bay leaves, rosemary, and white wine.  Stir the
  ingredients together and simmer them on low heat for 40 minutes.
  Preheat the oven to 350 F.  Pour the sauce over the fish and bake it for 20
  minutes, or until it is just done.
  Garnish the dish with the lemon wedges.