Fish with tomatoes, olives and capers

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Ingredients

  • 4 tsp olive oil, divided
  • 4 (140g ) sea bass fillets (or other white fish)
  • 1 small onion, diced
  • 120ml white wine
  • 225g tinned tomatoes
  • 50g chopped pitted black olives
  • 2 tbsp capers
  • 200g packed fresh baby spinach leaves
  • 1/4 tsp dried crushed red pepper, optional
  • Salt and pepper

Use imperial measurements

Method

How to make Fish with tomatoes, olives and capers

1) In a large nonstick skillet heat 2 tsp 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.

2) Heat the remaining 2 tsp 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.

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