Cuban Sea Bass
Author: Kelly Donlea
Serves 4 with leftovers for Meal 2
From the 40 Dinner Duos, Cook Once Eat Twice cookbook
Ingredients
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 tablespoons minced garlic
- 4 cups seeded, chopped plum tomatoes
- 1 1/2 cups dry white wine
- 2/3 cup sliced stuffed green olives
- 1/4 cup drained capers
- 1/8 teaspoon red pepper flakes
- 6 (6 ounce) fillets sea bass
- lemon wedges
- 1/4 cup chopped fresh cilantro
Heat oil in skillet over medium heat. Saute onions and garlic until soft. 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. Remove fish from sauce, transfer 4 to serving plate(s), and reserve two, sealed in refrigerator for Meal 2. Continue to simmer sauce until thickens. Serve sauce over fish, and sprinkle with lemon juice and Cilantro (if desired).
