Fish with Tomatoes, Olives and Capers (Ellie Krieger) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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.
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