Ingredients
4
4 servings
- •2 tablespoons extra virgin olive oil
- •1.5 cups thinly sliced white onions
- •2 tablespoons minced garlic
- •4 cups seeded, chopped plum tomatoes
- •1.5 cups dry white wine
- •0.66666668653488 cup sliced stuffed green olives
- •0.25 cup drained capers
- •0.125 teaspoon red pepper flakes
- •4 (6 ounce) fillets sea bass
- •2 tablespoons butter
- •0.25 cup chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
- Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
- Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
Nutritional Facts
Per 4 servings
- Calories: 444
- Carbohydrate: 17g
- Fat: 19g
- Fiber: 4g
- Protein: 34g
- Sugar: 8g
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