MEDITERRANEAN STRIPED BASS

MEDITERRANEAN STRIPED BASS image

Yield 4

Number Of Ingredients 14

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2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
1 tablespoon chopped fresh oregano
1/2 teaspoon crushed red pepper
5 garlic cloves, sliced
3/4 cup dry white wine
1/2 cup torn basil leaves, divided
1 tablespoon drained capers
3/8 teaspoon salt, divided
4 (6-ounce) striped sea bass fillets
3 plum tomatoes, sliced
2 teaspoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
8 pitted Castelvetrano olives, halved

Steps:

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add onion and next 3 ingredients; sauté 2 minutes. Stir in wine, 1/4 cup basil, capers, and 1/8 teaspoon salt; heat to 155°. Reduce heat to medium-low; sprinkle fish with 1/4 teaspoon salt. Nestle fish and tomatoes in broth. Cover and simmer 6 minutes or until desired degree of doneness, maintaining a constant temperature of 150°. Sprinkle with 1/4 cup basil, parsley, black pepper, and olives. Drizzle each serving with 3/4 teaspoon oil.