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Name: Sea Bass with Tomatoes, Olives and Capers
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 4 teaspoons Olive oil; 4 - 5 ounce Sea Bass fillets skinless; 1 small Onion diced; 1/2 cup Dry white wine; 1 can diced tomatoes, no salt with juices; 1/2 cup Kalamata Olives pitted & chopped; 2 tablespoons Capers drained; 1/4 teaspoon Red pepper flakes optional; 2 ounces Baby spinach; Salt & pepper to taske

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INGREDIENTS

4 teaspoons Olive oil
4 - 5 ounce Sea Bass fillets ; skinless
1 small Onion ; diced
1/2 cup Dry white wine
1 can diced tomatoes, no salt ; with juices
1/2 cup Kalamata Olives ; pitted & chopped
2 tablespoons Capers ; drained
1/4 teaspoon Red pepper flakes ; optional
2 ounces Baby spinach
Salt & pepper ; to taske

Servings

INSTRUCTIONS

In large non-stick skillet, heat 2 tsps. oil over med-hi heat. Add the fish and cook until opaque in the center (@ 2 1/2 mins per side per 1/2" thickness). Transfer fish to serving platter and tent w/ foil to keep warm.

Heat remaining 2 tsps. oil in same skillet; add the onion and cook, stirring about 2 minutes.

Add wine and cook until reduced by half, about 2 mins. Add the tomatoes and simmer about 5 mins. Add the olives, capers and red pepper flakes and cook for 1 minute. Stir in the spinach and cook until wilted, about 3 mins. Season w/ salt & pepper.

Spoon topping over fish and serve.

250 cal, 7.5g carb, 29g protein, 9.5g fat, 2.5g fiber, 62mg cholest, 421.5mg sodium

NOTES

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Sea Bass with Tomatoes, Olives and Capers

4 teaspoons Olive oil
4 - 5 ounce Sea Bass fillets skinless
1 small Onion diced
1/2 cup Dry white wine
1 can diced tomatoes, no salt with juices
1/2 cup Kalamata Olives pitted & chopped
2 tablespoons Capers drained
1/4 teaspoon Red pepper flakes optional
2 ounces Baby spinach
 Salt & pepper to taske

In large non-stick skillet, heat 2 tsps. oil over med-hi heat.  Add the fish and cook until opaque in the center (@ 2 1/2 mins per side per 1/2" thickness).  Transfer fish to serving platter and tent w/ foil to keep warm.

Heat remaining 2 tsps. oil in same skillet; add the onion and cook, stirring about 2 minutes.

Add wine and cook until reduced by half, about 2 mins.  Add the tomatoes and simmer about 5 mins.  Add the olives, capers and red pepper flakes and cook for 1 minute.  Stir in the spinach and cook until wilted, about 3 mins.  Season w/ salt & pepper.

Spoon topping over fish and serve.

250 cal, 7.5g carb, 29g protein, 9.5g fat, 2.5g fiber, 62mg cholest, 421.5mg sodium

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 4 Servings

Calories: 52
Calories from Fat: 39 (75%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 324.4mg		11 %
Potassium 90.5mg		2 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.1g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 52

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