Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Bellino Minced Garlic
- Cento Crushed Red Pepper, to taste (optional)
- 1 can Cento Whole Cherry Tomatoes (28 oz), excess liquid drained
- 1/2 jar Cento Nonpareil Capers (3 fl oz), drained
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/2 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz), drained and sliced in half
- 1/4 cup Dry White Wine
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 4 Sea Bass Fillets, 6 ounces each
Directions
Heat oil over medium in a large skillet. Sauté the garlic and red pepper until golden for about 1 minute, do not let brown. Add tomatoes, capers, artichokes, olives and wine, seasoning with salt and pepper to taste. Cook on medium-high heat for about 5 minutes, until sauce begins to reduce. Reduce heat to medium and simmer. Season bass with salt and pepper, then nestle into sauce. Cook covered, spooning sauce over fish every few minutes until fish is just cooked through, about 8 minutes. Remove pan from heat and rest 5 minutes. Serve immediately. Serves 4.
