Recipe Details
Ingredients
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2tablespoonsextra virgin olive oil
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1 ½cupsthinly sliced white onions
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2tablespoonsminced garlic
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4cupsseeded, chopped plum tomatoes
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1 ½cupsdry white wine
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⅔cupsliced stuffed green olives
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¼cupdrained capers
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⅛teaspoonred pepper flakes
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4(6 ounce) filletssea bass
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2tablespoonsbutter
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¼cupchopped fresh cilantro
Cooking Directions
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Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. 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 the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
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Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories444 | |
| % Daily Value * | |
| Total Fat 19g |
25% |
| Saturated Fat 6g |
30% |
| Cholesterol 84mg |
28% |
| Sodium 988mg |
43% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 4g |
14% |
| Total Sugars 8g |
|
| Protein 34g |
|
| Vitamin C 30mg |
149% |
| Calcium 86mg |
7% |
| Iron 2mg |
11% |
| Potassium 1063mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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