Olive oil cooking spray
1 large onion, sliced thin
1/4 C. chopped Italian parsley
1 T. anchovy paste
2 cloves garlic, minced
1 lb. Roma tomatoes, diced
1/2 C. dry white wine
4 4-ounce sea bass fillets
1 14-ounce can artichoke hearts, drained well
1/8 tsp. salt
Freshly grated pepper

Preheat oven to 500� F. Coat an oven proof skillet (make sure the handle is oven proof also) with cooking spray.  Add the onions rings and saut� until opaque. Add the parsley, anchovy paste, garlic, tomatoes, and white wine. Simmer for 3 minutes. Place the fish fillets in the middle of the skillet and place some of the tomato-onion mixture on top. Place the artichoke hearts around the pan. Sprinkle the fish with salt and pepper. Coat the pan with cooking spray. Bake for about 12 minutes.

Yield: 4 servings
Calories: 225
Fat: 5g
Fiber: 3g