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Fish with Tomatoes, Olives and Capers

    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 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

  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.

  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.