2) While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste.
1) In a medium bowl, add all the ingredients and stir to combine. Set aside and allow to marinate for 1 to 12 hours.
2) If not using after 2 hours, cover and refrigerate.
1) Add the oil to a medium saucepan over a medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half.
2) Stir in the chopped tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust the acidity with sugar, if necessary.
For the Fish:
1) Preheat the oven to 180C/Gas 4. Lay the fillets out on a sheet pan, skin side down.
2) In a small bowl combine 20g of the butter, the garlic and parsley, and spread over each fillet.
3) Pour 30ml of the wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavour!
4) Put the fish in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm.
5) While the fish is cooking, put a medium saute pan on high heat and melt the remaining butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated.
6) Add the remaining white wine and allow the alcohol to burn off, about 2 minutes. Remove the fillets from the oven and set aside until ready to serve.
7) Spoon about 120ml of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture.
8) Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.