Mediterranean Striped Bass

Ingredients

• 0.5 cup torn basil leaves divided
• 0.3 teaspoon pepper black
• 1 tablespoon capers drained
• 0.5 teaspoon pepper red crushed
• 0.8 cup cooking wine dry white
• 2 teaspoons flat-leaf parsley fresh chopped
• 5  garlic cloves sliced
• 2 tablespoons olive oil extra-virgin divided
• 8  castelvetrano olives pitted halved
• 0.8 cup onion chopped
• 1 tablespoon oregano fresh chopped
• 3  plum tomatoes sliced
• 0.4 teaspoon salt divided
• 24 ounce striped sea bass fillets 

Equipment

• frying pan

Directions

1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon oil; swirl.
3. Add onion and next 3 ingredients; saut 2 minutes. Stir in wine, 1/4 cup basil, capers, and 1/8 teaspoon salt; heat to 15
4. Reduce heat to medium-low; sprinkle fish with 1/4 teaspoon salt. Nestle fish and tomatoes in broth. Cover and simmer 6 minutes or until desired degree of doneness, maintaining a constant temperature of 15
5. Sprinkle with 1/4 cup basil, parsley, black pepper, and olives.
6. Drizzle each serving with 3/4 teaspoon oil.