Bass Fillets With Olive Caper Tomato Sauce Recipes

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
• Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
• Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
• Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• 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.

BASS FILLETS WITH OLIVE-CAPER TOMATO SAUCE

Steps:

• Pat the bass fillets dry and season them with salt and pepper. Heat the olive oil in a large skillet over medium heat. Scatter the sliced garlic over the oil and cook until lightly browned, about 2 minutes. Add the onions and cook until wilted, about 4 minutes. Stir in the olives and capers and cook until they are sizzling and fragrant, about 2 minutes. Pour in the tomatoes, season them with crushed red pepper, and bring to a boil. Lower the heat so the sauce is simmering and cook until lightly thickened, about 5 minutes.
• Pour enough vegetable oil into a separate large, heavy skillet to fill about 1/2 inch. Heat over medium-high heat until rippling. If the type of bass you're using is flaky, or if you like a delicate crust and a slightly thicker sauce, dredge the fillets in flour to coat them lightly. Add the bass fillets skin side up and cook until well browned. Turn the fillets and cook until the skin side is lightly browned, about 2 minutes. Spoon off excess oil from the skillet and add the livornese sauce to the skillet. Bring to a boil, adjust the heat to simmering, and cook until the fish is cooked through, about 5 to 10 minutes depending on the thickness and shape of the fish. Add vegetable stock or water, a small amount at a time, to keep the consistency of the sauce more or less the same. A minute or two before the fish is done, drizzle in some olive oil. Serve the fillets on warmed plates, spooning some of the sauce over each.

SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE

Steps:

• Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.