Spicy Tomato and Olive Sea Bass
Ingredients
- Four 6 oz Orca Bay Seafoods' Chilean Sea Bass fillet portions
- 1/2 C. white wine
- 1/2 Small white onion, sliced
- 1/4 C sliced salad olives with pimento
- 1 Can (14.5 oz) diced peeled tomatoes
- 1 tsp crushed red pepper
- 1/2 Tbsp olive oil
- 2 Cloves garlic, minced
- Salt & pepper
15 mins / Serves 4 / Print Recipe
Instructions
- Heat a large saute pan over medium-high heat. Add olive oil.
- Season fish with salt and pepper. Whent he oil is hot add the fillets and cook for 3 minutes, until a crust has formed. Remove from heat and set aside.
- Add the onion to the pan and cook for 3 minutes, until beginning to color. Add garlic and stir until aromatic, about 30 seconds. Add the wine and boil for another 30 seconds. Add the olives, tomatoes and red pepper and cook for another 3 minutes. Season with salt and pepper.
- Return the fish to the pan. Baste the fillets with the simmering tomato sauce. Cook 5-7 minutes - until the flesh flakes with gentle pressure.
- Prepare with rice or pasta and vegetable.
Recipe Credits
Recipe Submitted by Roger Fickenscher.
What If I can't find Chilean Sea Bass?
Substitute Orca Bay cod fillet portions
