Recipe Name Striped Bass With Tomatoes And Black Olives Posted by Jennifer Hessmer Serves: 6 Occasion: Any Effort: Easy Ingredients: 3 tablespoon extra virgin olive oil ¾ cup finely chopped onions 2 tablespoons white wine 2 large clover garlic, thinly sliced 2 cups peeled, diced vine-ripe tomatoes (approx. 1lb.) or 1 14.5- ounce can diced tomatoes 12 kalamata pitted olives, sliced 1 ½ tablespoons capers 2 pound striped bass or red snapper fillets Salt and freshly ground black pepper 3 tablespoons chopped parsley or basil, chiffonade   How to Prepare: Warm olive oil in a large skillet. Add onion and sauté about 10 minutes, until golden. Stir in wine, garlic and tomatoes and cook until tomatoes release their liquid, about 5 minutes. Add olives, capers, fish, and a sprinkle of salt and pepper. Cover and simmer on medium-low, cooking about 10 minutes per inch. Remove fish to plates and stir basil into the skillet. Serve sauce ladled over the fish. (if sauce is too watery, reduce a minute before pouring over the fish.) More great recipes like this one can be found at: Jennifer Hessmer's Healthy Recipes http://www.jenniferhessmer.com/cgi-bin/recipes/recipe.cgi [ Print This Recipe ] [ Email Recipe To A Friend ] [ Back to Recipe ]