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Mediterranean Sea Bass

This healthy Mediterranean Sea Bass features a vibrant sauce made from tomatoes, white wine, fennel, and olives. Perfect for a flavorful dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 cups chopped yellow onion
  • 3 cloves garlic (minced)
  • 0.25 teaspoon crushed red pepper flakes (or to taste)
  • 0.5 cups chopped fennel
  • 28 ounces whole peeled tomatoes (with their juices)
  • 0.75 cups fresh basil leaves (thinly sliced)
  • 0.5 cups dry white wine
  • 0.25 cups pitted Kalamata olives (halved)
  • Kosher salt
  • Freshly ground black pepper
  • 4 pieces skinless Chilean sea bass fillets (4-6 ounces each)
  • 1 tablespoons extra-virgin olive oil

Method
 

Preparation Steps
  1. Preheat oven to 425°F and set racks in the middle and upper thirds.
  2. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add onion, garlic, and red pepper flakes; cook for 5 minutes until golden.
  3. Add fennel and cook until soft, about 3-5 minutes.
  4. Reduce heat to medium, add tomatoes with juices and smash with the back of a spoon. Cook for 5 minutes.
  5. Stir in basil, white wine, olives, 1 teaspoon salt, and 1/8 teaspoon black pepper. Simmer on low for 15 minutes.
  6. Pat fish fillets dry and season with salt and pepper. Heat 1 tablespoon olive oil in a heavy ovenproof skillet over high heat.
  7. Add fish fillets, rounded side down, cook for 2 minutes, then flip and transfer skillet to oven. Bake for 8-10 minutes.
  8. Broil for 2-4 minutes to brown tops, then serve fillets topped with sauce.

Notes

This dish pairs well with a side of roasted vegetables or a simple green salad.