Sea Bass with Tomatoes, Olives and Capers
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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
Details
Preparation
Step 1
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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