1 Video | Photo: Fish with Tomatoes, Olives and Capers Recipe
Ingredients
- 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 low-sodium 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
Directions
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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By mschuff_12207145
Randolph, NJ
on May 17, 2013
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I baked the flounder; the pan sauce came together while fish was in the oven. Super fast & easy. Agree with others that this would also be good with other proteins, however would add garlic if using with beef, to bump up the flavors. One of the first Ellie recipes I've tried & will try more. I made a side dish of fresh corn, chopped fresh tomatoes, pignoli nuts in a rice wine vinegar dressing. Lovely dinner on balcony with Pinot Gris from Erath vineyards.
By kslighthouse_11...
Wichita, KS
on March 01, 2013
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This comes together quickly. It tastes great. I used Tilapia, as sea bass is hard to find where I live, and if I do find it, it costs a small fortune.. It would be good with chicken too. I think next time I make this I will get assorted olives from the store's olive bar.
By hollyberry1981
on April 18, 2012
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This is a great recipe! So easy and very mediterranean...my husband and I both loved it. I used tilapia from whole foods and added a little Splenda to cut the bitter taste that often comes with tomatoes. Serve with brown rice, a side salad, and some bread, and you will have a winner my friend!
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