Sea Bass with Olives Capers and Tomatoes


  • 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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