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Fish with Tomatoes, Olives and Capers

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.