Sea Bass with Tomatoes, Olives and Capers

By á-3127

Ingredients

• 4 T olive oil
• Four 5 ounce sea bass fillets or other white fish
• 1 small onion diced ( about 1 cup)
• 1/2 c dry white wine
• 1 c canned diced tomatoes with their juices
• 1/2 c pitted and chopped clamata olives
• 2 T capers
• 1/4 t red pepper flakes
• 2 ounces baby spinach ( about 2 lightly packed cups )
• Salt and pepper

Preparation

Step 1

In a large skillet, heat. 2. T of oil over med-high heat.Add the fish and cook until opaque in the centre (about 2 1/2 mins.per side per 1/2 inch thickness). Transfer the fish to a serving platter and tent with foil. To keep warm.
Heat remaining 2 T of oil in the same skillet and the onion and cook, stirring for 2 mins.
Add the wine and cook until reduced by half, about 2 mins. Add the tomatoes and simmer for about 5 mins. Add the olives,capers and red peppers, if using and cook for 1 min. Stir in the spinach and cook until it is wilted, about 3 mns. Season with salt and pepper. Spon the topping over. The fish. And serve.
Serve 4.