Sea Bass Cooked in Wine
08/23/2008
To serve two, you will need:
- 1 tablespoon extra virgin olive oil
- 1 cup thinly sliced white onions
- 1 tablespoon minced garlic
- 2 cups seeded, chopped plum tomatoes
- 1 cup dry white wine
- 1/3 cup sliced stuffed green olives
- 2 tablespoons drained capers
- red pepper flakes
- 2 fillets sea bass
- 1 tablespoon butter
- 2 tablespoons chopped fresh cilantro
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. With love.
