Sea Bass with Tomatoes, Olives and Capers

Friday's are deemed Fish Fry Fridays in our house. Most Fridays, especially during Lent we order fish frys from Clawson's and everyone is pleased as punch. No one has to cook and everyone, including B eats them happily.

We are on a health kick now a days per my father who is currently losing weight, quite successfully if I might add so last Friday was not FFF. We opted for a more healthy decision and oh my goodness it was so, so so, good. Father and I went to Lombardi's Friday afternoon and picked up fresh fettuccine and garlic bread to have with the sea bass, it was dynamite and super easy to make.

Sea Bass with Tomatoes, Olives and Capers
adapted from: CookSmart


Ingredients:
4 teaspoons olive oil
Four 5-ounce sea bass fillets (or other white fish)
2 small onions, diced
1 cup dry white wine
2 cans diced tomatoes, with their juices
1 cup pitted and chopped calamata olives
4 tablespoons capers, drained
4 cups lightly packed baby spinach leaves
1 pound fettuccine
Salt and pepper, to taste


Directions:
1. In a larger skillet heat 2 tablespoons olive oil over medium-high heat. Add the fish and cook until opaque in the center. Transfer the fish to a serving platter and tent with aluminum foil to keep warm.
2. Heat remaining olive oil in same skillet and add the onion and cook, stirring, for 2 minutes.
3. Cook pasta according to package directions.
3. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes and simmer for about 5 minutes. Add the olives and capers and cook for 1 minute. Stir in spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper.
4. Spoon the sauce over the fish and pasta.