Fish with Tomatoes, Olives and Capers

Ingredients

• 2 cups baby spinach leaves fresh packed
• 0.5 cup olives black pitted chopped
• 1 cup tomatoes diced with juice low-sodium canned
• 2 tablespoons capers 
• 4 teaspoons olive oil divided
• 1 small onion diced
• 0.3 teaspoon pepper dried red crushed
• 4 servings salt and pepper 
• 20 ounce sea bass fillets white (or other fish)
• 0.5 cup white wine 

Equipment

• frying pan
• aluminum foil

Directions

1. Watch how to make this recipe.
2. In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat.
3. Add fish and cook until opaque in the center, about 2 1/2 minutes per side.
4. Transfer the fish to a platter and tent with foil to keep the fish warm.
5. Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes.
6. Add the wine and cook until reduced by half, about 2 minutes.
7. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.