Copyright, 2006, Ellie Krieger All rights reserved

Ingredients

4	teaspoons olive oil, divided
20	ounce sea bass fillets (or other white fish)
1	small onion, diced
1/2	cup white wine
1	cup diced tomatoes, canned, low sodium, with juice
1/2	cup chopped pitted black olives
2	tablespoons capers
1/4	teaspoon dried crushed red pepper, optional
2	cups fresh baby spinach leaves, packed
1	Salt and pepper

Directions

1. 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.
   
   
2. 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.
   
   
3. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more.
   
   
4. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper.
   
   
5. Spoon the sauce over the fish and serve.
   
   

Categories

Fish, Main Dish, Mediterranean

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in phosphorus Very high in selenium High in vitamin A High in vitamin B6

Bad points Contains alcohol