Fish with Tomatoes, Olives and Capers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 11.0 g
  • Cholesterol: 90.1 mg
  • Sodium: 481.9 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 41.8 g

View full nutritional breakdown of Fish with Tomatoes, Olives and Capers calories by ingredient
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An Ellie Krieger recipe. An Ellie Krieger recipe.
Number of Servings: 4


    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.

Number of Servings: 4

Recipe submitted by SparkPeople user BUN3KIN.

TAGS:  Fish |

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