Time: 20 min.
Complexity: easily
Servings: 4

For this recipe, Ellie Krieger used sea bass fillet, but you can fry any firm-fleshed white fish. With its mild, almost neutral flavor, white fish makes an excellent base for a vibrant vegetable sauce made with tomatoes, olives, and capers. Fry it for just a couple of minutes on each side to avoid drying it out, and serve with the vegetable sauce. It's delicious, healthy, and quick. Rich in protein and fiber, this dish is perfect for a light dinner.

Ingredients:

• 4 sea bass fillets, 140g each (or other white fish)
• 4 tsp olive oil, divided
• 1 small onion, diced
• 0.5 cups white wine
• 1 cup canned low-salt tomatoes, with juices
• 0.5 cups chopped pitted black olives
• 2 tbsp capers
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 cups tightly packed fresh baby spinach leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sea ​​bass, spinach, tomatoes, capers, onions, olives, white wine, red pepper flakes

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Preparation:

Step 1
• In a large nonstick skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the fish and cook until white in the center, about 2.5 minutes per side. Transfer the fish to a platter and cover with foil to keep warm.
Step 2
• Heat the remaining 2 tablespoons of olive oil in the same pan. Add the onion and sauté for 2 minutes. Add the wine and let it reduce for about 2 minutes.
Step 3
• Add the tomatoes, olives, capers, and dried red pepper flakes, if using, and cook for another 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Season with salt and pepper to taste. Pour the sauce over the fish and serve.

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