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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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It's a recipe for sea bass simmered in a delicious tomato and white wine sauce with onions and capers for a little flavor kick. The posting chef suggests serving it with rice pilaf. Ingredients:
2 tablespoons extra virgin olive oil |
1 1/2 cups white onions, thinly sliced |
2 tablespoons garlic, minced |
4 cups plum tomatoes, chopped |
1 1/2 cups dry white wine |
2/3 cup stuffed green olive, sliced |
1/4 cup capers, drained |
1/8 teaspoon red pepper flakes |
4 (6 ounce) sea bass fillets |
2 tablespoons butter |
1/4 cup fresh cilantro, chopped |
Directions:
1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in the garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro.
4. Serve sauce over fish.
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