Sea Bass with Olive, Caper & Tomato Sauce

By courtneyepowell

Ingredients

• 6 Sea-Bass fillets, each about 8 oz and 1 in thick
• 3 T olive oil
• 6 cloves garlic
• 2 small yellow onions, diced fine
• 1 c green olives, pitted and halved
• 1/4 c tiny capers
• 3 c canned Italian tomatoes, seeded and crushed
• 1/4 t crushed red pepper
• Italian seasoning, salt and pepper to taste
• Vegetable oil

Details

Servings 6

Preparation

Step 1

1. Heat olive oil in a large skillet over medium heat. Add garlic and brown for about 2 mins. Add onions and cook until wilted, about 4 mins. Stir in olives and capers and cook until fragrant, about 2 mins. Pour in the tomatoes and season with Italian spices, crushed red pepper, salt and pepper. Bring to a boil and lower the heat to a simmer. Cook until lightly thickened, about 5 mins.
2. Pat fish fillets dry and season with salt and pepper. Pour vegetable oil into a separate large heavy skillet to fill about 1/2 in. Heat over medium heat until oil is rippling. You may want to dust the fillets with flour to get a thicker sauce. Add the fillets to the hot vegetable oil and cook until browned, about 2 mins. Turn the fillets and cook the second side until browned, another 2 mins. Remove the excess vegetable oil from the skillet and add the Olive, Caper, Tomato sauce to the skillet with the sea-bass. Bring to a boil and lower to a simmer and cook 5-10 mins, depending on the thickness of the fillets. You can add a little water, a small amount at a time, to keep the sauce the same consistency. 1-2 mins before plating the fillets, drizzle a little olive oil over the fillets and sauce. Serve on a warm plate.