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Ingredients

2 tablespoons extra virgin olive oil 1 ½ cups thinly sliced white onions 2 tablespoons minced garlic 4 cups seeded, chopped plum tomatoes 1 ½ cups dry white wine ⅔ cup sliced stuffed green olives ¼ cup drained capers ⅛ teaspoon red pepper flakes 4 (6 ounce) fillets sea bass 2 tablespoons butter ¼ cup chopped fresh cilantro

Nutrition Info

444.1 calories carbohydrate: 17.4 g cholesterol: 84.1 mg fat: 19.4 g fiber: 3.9 g protein: 34.2 g saturatedFat: 5.9 g servingSize: - sodium: 988.2 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in 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.
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.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

4 servings

Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.