SEA BASS WITH TOMATO, OLIVES, AND CAPERS
This white, flaky fish is covered in a flavorful tomato sauce studded with briny olives and capers. Fresh spinach adds color and substance. Serve it with some crusty bread and you have a fast and fabulous one-pan meal.
Serving Size: 1 fish fillet and 1/2 cup topping
• 4 teaspoons olive oil
• Four 5-ounce skinless sea bass fillets (or other white fish)
• 1 small onion, diced (about 1 cup)
• 1/2 cup dry white wine
• 1 cup canned no-salt-added diced tomatoes, with their juices
• 1/2 cup pitted and chopped calamata olives
• 2 tablespoons capers, drained
• 1/4 teaspoon red pepper flakes (optional)
• 2 ounces baby spinach leaves (about 2 lightly packed cups)
• Salt and freshly ground black pepper to taste
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the fish and cook until opaque in the center, about 2½ minutes per side per 1/2-inch thickness. Transfer the fish to a serving platter and tent with aluminum foil to keep warm.
Heat the remaining 2 teaspoons oil in the same skillet; add the onion and cook, stirring, for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes and let simmer for about 5 minutes. Add the olives, capers, and red pepper, if using, and cook for 1 minute more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper.
Spoon the topping over the fish and serve.