Mediterranean Striped Bass

By jeknudson

Robin Bashinsky, Cooking Light

MAY 2013

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 3/4 cup chopped onion
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• 5 garlic cloves, sliced
• 3/4 cup dry white wine
• 1/2 cup torn basil leaves, divided
• 1 tablespoon drained capers
• 3/8 teaspoon salt, divided
• 4 (6-ounce) striped sea bass fillets
• 3 plum tomatoes, sliced
• 2 teaspoons chopped fresh flat-leaf parsley
• 1/4 teaspoon black pepper
• 8 pitted Castelvetrano olives, halved

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add onion and next 3 ingredients; sauté 2 minutes. Stir in wine, 1/4 cup basil, capers, and 1/8 teaspoon salt; heat to 155°. Reduce heat to medium-low; sprinkle fish with 1/4 teaspoon salt. Nestle fish and tomatoes in broth. Cover and simmer 6 minutes or until desired degree of doneness, maintaining a constant temperature of 150°. Sprinkle with 1/4 cup basil, parsley, black pepper, and olives. Drizzle each serving with 3/4 teaspoon oil.