Ingredients:

  • 1 tablespoons extra virgin olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1/2 cup chopped fennel
  • One 28 ounce can whole peeled tomatoes, with their juices
  • 3/4 cup fresh basil leaves, very thinly sliced
  • 1/2 cup dry white wine
  • 1/4 cup pitted Kalamata olives, halved
  • Kosher salt
  • Freshly ground pepper
  • Four 4-6 ounce skinless Chilean sea bass fillets (or other sustainable firm white-fleshed fish fillets such as halibut, cod or striped bass)
  • Organic olive oil cooking spray
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Instructions:

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