Pan Roasted Seabass

On Saturday, I've decided to be a little bit more adventurous with my cooking. After reviewing some recipes on Seabass, I've decided to try the pan roasted seabass recipe from http://www.reluctantgourmet.com/prseabas.htm However, I do not have a saute pan that can be put into the oven directly, so I modified some steps from it. Also, my recipe has more of a Chinese taste as I used Shaoxing wine instead of Marsala wine as suggested. But still, K and Ry liked the dish very much. Ry even wanted more of the seabass after he finished his portion so in the end, I had less of it. Here's the recipe and the picture.

Ingredients:
1 tbs olive oil
1 tbs butter (I used margarine instead)
1/2 large onion chopped finely(can have more if one likes onions, K doesn't like the taste, so I used 1/2 only)
1/4 cup Shaoxing wine (for more western taste, use Marsala or white wine as suggested)
8 fresh portabella mushroom sliced into thin pieces
1/2 cup chicken stock / broth
salt & ground black pepper
1 tbs Canola oil (can be less, I feel, the dish was a bit oily as the fish itself was oily too)
about 0.5 pound of Chilean seabass with skin
Preheat the oven to 450 deg F.

1. Heat the olive oil at medium high heat and saute the chopped onion
2. Pour in the wine (remember to remove the pan from the heat first to prevent catching fire). Then return the pan to medium heat.
3. When most of the wine is cooked off, add the mushrooms and butter.
4. Cook until the mushrooms are tender.
5. Add the chicken stock.
6. Add a little salt and pepper to taste.
7. Let the mixture cook untol the sauce thicken a little. Set aside the mixture.
8. Season the fillet with salt and pepper.
9. Pan-fry the seabass with the skin down until the skin is nice & crispy.
10. Flip the fillet over and continue to pan fry them for about a minute or two depending on thickness of fillet.
11. Pour the mushroom onion sauce into a oven-proof dish and set the pan-fried seabass on top.
12. Bake / roast them for an additional 9-12 minutes depending on thickness of fillet. Always check on the fillet to see if they are cooked.
13. Set the fillets on dish and transfer the mushrooms and onions on top.
    

Note: If the gravy evaporates too quickly during baking, one can always top it up with more chicken broth.