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Makes: 8 servings
Serving Size: 4 oz fish, 2 Tbsp sauce
Calories: 160
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

  • 2 lbs. sea bass fillets (about 3/4 inches thick)
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 small red pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 (14.5-oz) can Italian-style diced tomatoes, undrained
  • 1 Tbsp. tomato paste
  • 1/4 tsp. red pepper flakes
  • 1/4 cup sliced green or black pitted olives
  • 2 tsp. drained small capers
  • 1/2 cup sliced fresh basil

Directions

  1. Sprinkle the fillets with salt and pepper. In a large nonstick skillet, heat the olive oil over medium-high heat.
  2. Add the fillets and sear each side for about 4 minutes, or until cooked through.
  3. Remove the fish from the skillet and place on a plate. Cover loosely to keep warm.
  4. Add the onion and red pepper to the skillet and sauté for 5 minutes, until softened.
  5. Add the garlic and sauté for 1 minute.
  6. Add the undrained tomatoes, tomato paste, and red pepper flakes and bring to boiling.
  7. Lower the heat to simmer and cook for 5 to 8 minutes, until the sauce is thickened.
  8. Add the olives and capers and cook for 1 minute.
  9. Serve the sea bass with the sauce, finishing with a sprinkle of basil.

Note: Tender sea bass dresses up for the holidays with a chunky tomato sauce studded with olives and piquant capers.

Source: Recipe by Robyn Webb

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