Mediterranean Striped Bass |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mediterranean Striped Sea Bass is prepared in a vibrant broth that goes straight from pan to plate for an elegant, fast dinner. Ingredients:
2 tablespoons extra-virgin olive oil, divided |
3/4 cup chopped onion |
1 tablespoon chopped fresh oregano |
1/2 teaspoon crushed red pepper |
5 garlic cloves, sliced |
3/4 cup dry white wine |
1/2 cup torn basil leaves, divided |
1 tablespoon drained capers |
3/8 teaspoon salt, divided |
4 (6-ounce) striped sea bass fillets |
3 plum tomatoes, sliced |
2 teaspoons chopped fresh flat-leaf parsley |
1/4 teaspoon black pepper |
8 pitted castelvetrano olives, halved |
Directions:
1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add onion and next 3 ingredients; sauté 2 minutes. Stir in wine, 1/4 cup basil, capers, and 1/8 teaspoon salt; heat to 155°. Reduce heat to medium-low; sprinkle fish with 1/4 teaspoon salt. Nestle fish and tomatoes in broth. Cover and simmer 6 minutes or until desired degree of doneness, maintaining a constant temperature of 150°. Sprinkle with 1/4 cup basil, parsley, black pepper, and olives. Drizzle each serving with 3/4 teaspoon oil.
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