Hubby forund this one in the Sunday paper. The recipe courtesy of Ellie Kreger. 4 (5 oz.) Sea Bass Fillets (or other white fish), skinned 4 tsp. Olive Oil, divided 1 sm. Onion, diced ½ c. Dry White Wine 1 c. No-salt Diced Tomatoes with juice ½ c. Calamata Olives, pitted & chopped 2 T Capers, […]
Hubby forund this one in the Sunday paper. The recipe courtesy of Ellie Kreger.
4 (5 oz.) Sea Bass Fillets (or other white fish), skinned
4 tsp. Olive Oil, divided
1 sm. Onion, diced
½ c. Dry White Wine
1 c. No-salt Diced Tomatoes with juice
½ c. Calamata Olives, pitted & chopped
2 T Capers, drained
¼ tsp. Crushed Red Pepper Flakes
2 oz. Fresh Baby Spinach Leaves (about 2 c. lightly packed)
Salt & Pepper
In a non-stick skillet, heat oil over medium high heat.
Add the fish & cook until opaque in center (2½ minutes for ½“ thick per side).
Transfer fish to a serving platter.
Heat remaining oil in the same skillet & add the onion.
Cook & stir about 2 minutes.
Deglaze with the wine & reduce by half.
Add the tomatoes & cook 5 minutes.
Add the olives, capers & crushed red pepper.
Cook 1 minute.
Stir in the spinach & cook until wilted.
Season with salt & pepper.
Spoon over fish & serve.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.