Sea Bass with Olives Capers and Tomatoes
Ingredients
| 2 lb of sea bass fillets (4 to 6 fillets) | ||
| 2 tbs butter | ||
| 2 tbs extra virgin olive oil | ||
| 1 large onion thinly sliced | ||
| 4 cloves garlic, minced | ||
| 4 cups plum tomatoes, chopped | ||
| 1 and 1/2 cups white wine | ||
| 1/4 cup capers, drained | ||
| 2/3 cups stuffed green olives | ||
| 1 tsp red pepper flakes | ||
| 1/4 cup parsley, chopped |
This sea bass is cooked in a olive, caper, tomato and white wine sauce.
- Heat oil in a large saute pan over medium heat.
- Saute the onions until soft.
- Stir in garlic and saute for about 1 minute.
- Add tomatoes and cook until they begin to soften.
- Add wine olives,capers and red pepper flakes and simmer for 5 to 10 minutes.
- Place fish into sauce,cover and gently simmer for about 10 minutes or until fish flakes.
- Transfer fish to a serving plate, and keep warm.
- Increase the heat and add butter to sauce.
- Simmer until the sauce thickens.
- Stir in the parsley.
- Pour sauce over fish and serve.
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