SEABASS IN TOMATO-PEPPER SAUCE WITH KALAMATAS
From: Cuisine at Home Magazine
4 Seabass fillets, skin removed
1½ C Red onion, minced
1 Tbsp Garlic, minced
2 Tbsp Extra virgin olive oil
1 Tbsp Tomato paste
2 Tbsp Red wine vinegar
1 Can Diced tomatoes in juice (14.5 oz)
1 C Roasted red peppers, chopped
¼ C Kalamata olives, sliced
1 tsp Dried oregano
Kosher Salt (to taste)
Red Pepper Flakes (to taste)
Lemon Wedges (garnish, optional)
Fresh Oregano Sprigs (garnish, optional)
Sweat onions and garlic in oil in a saute pan over medium heat until softened, 5 minutes. Stir in tomato paste, cook 2 minutes. Deglaze pan with vinegar; reduce until nearly evaporated, 30 seconds.
Stir in tomatoes, roasted peppers, olives, oregano, salt and pepper flakes and simmer over medium-low heat, 5 minutes.
Add seabass, skinned side down. Cook sea bass, covered, until an instant-read thermometer inserted into the thickest part registers 145˚F, or about 10 minutes. Serve sea bass with sauce and lemons; garnish with oregano sprigs.