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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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