• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 5



  • 4 teaspoons olive oil, divided
  • 4 (5-ounce) sea bass fillets (or other white fish)
  • 1 small onion, diced
  • 1/2 cup white wine
  • 1 cup canned low-sodium diced tomatoes, with juice
  • 1/2 cup chopped pitted black olives
  • 2 tablespoons capers
  • 1/4 teaspoon dried crushed red pepper, optional
  • 2 cups packed fresh baby spinach leaves
  • Salt and pepper


  • 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.
  • 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. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
  • Nutritional Analysis Per Serving Calories 250, Total Fat 9.3g Saturated Fat 1.6g, Monounsaturated Fat 5.3g Polyunsaturated Fat 1.7g
  • Cholesterol 62mg Sodium 421.5mg, Protein 29g Carbohydrates 7.5g Fiber 2.5g

Categories: Dinner  Fish  Main Dish 

Author Credit: Ellie Krieger

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