Sea Bass with Tomatoes, Olives and Capers

Sea Bass with Tomatoes, Olives and Capers
Sea Bass with Tomatoes, Olives and Capers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tsps. olive oil

  • Four

    5-ounce skinless sea bass fillets (or other white fish)

  • 1

    small onion, diced (about 1 cup)

  • 1/2

    cup dry white wine

  • 1

    cup canned no-salt-added diced tomatoes, with their juices

  • 1/2

    cup pitted and chopped calamata olives

  • 2

    Tbs. capers, drained

  • 1/4

    tsp. red pepper flakes (optional)

  • 2

    ounces baby spinach leaves (about 2 lightly packed cups)

  • Salt and freshly ground black pepper to taste

Directions

In a large non-stick skillet, heat 2 tsps. of oil over medium-high heat. Add the fish and cook until opaque in the center (about 2½ minutes per side per ½-inch thickness). Transfer the fish to a serving platter and tent with aluminum foil to keep warm. Heat the remaining 2 tsps. of oil in the same skillet; add the onion and cook, stirring, for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes and simmer for about 5 minutes. Add the olives, capers and red pepper, if using, and cook for 1 minute. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the topping over the fish and serve.

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