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Tuesday, June 13, 2017

Fish with Tomatoes, Olives and Capers

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

In a large nonstick skillet heat 2 teaspoons of oil over a 
medium-high heat. Add fish and cook until opaque in the center, 
about 2 1/2 minutes per side. Transfer the fish to a platter and 
tent with foil to keep the fish warm. 
Heat the remaining 2 teaspoons of oil in the same skillet; add 
onion and saute for 2 minutes. Add the wine and cook until reduced 
by half, about 2 minutes. Add the tomatoes, olives and capers and 
crushed red pepper, if using, and cook for 3 minutes more. Stir in 
the spinach and cook until it is wilted, about 3 minutes. Season 
with salt and pepper. Spoon the sauce over the fish and serve. 

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