FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Food Timeline       Videos       Recipes       Cooking Tips       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1BASS & SEABASS >>>> >  Sea Bass with Tomatoes, Olives

 

CULINARY SCHOOLS
and COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

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.

Serves 4
Serving Size: 1 fish fillet and 1/2 cup topping


Ingredients

• 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


Directions

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.
 

 

   Home        About Us & Contact Us        Recipe Index        Kitchen Tips        Cooking Contests        Other Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.










 

 

 

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.