Name: Mediterranean Striped Bass
Total time: 16 min
Yield: Serves 4 (serving size: 1 fillet, 3 tomato slices, and about 1/4 cup broth mixture)
Ingredients: 2 tablespoons extra-virgin olive oil, divided; ¾ cup chopped onion; 1 tablespoon chopped fresh oregano; ½ teaspoon crushed red pepper; 5 garlic cloves, sliced; ¾ cup dry white wine; ½ cup torn basil leaves, divided; 1 tablespoon drained capers; .38 teaspoon salt, divided; 4 (6-ounce) striped sea bass fillets; 3 plum tomatoes, sliced; 2 teaspoons chopped fresh flat-leaf parsley; ¼ teaspoon black pepper; 8 pitted Castelvetrano olives, halved

Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl. Add onion and next 3 ingredients; sauté 2 minutes. Stir in wine, 1/4 cup basil, capers, and 1/8 teaspoon salt; heat to 155°. 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 150°. Sprinkle with 1/4 cup basil, parsley, black pepper, and olives. Drizzle each serving with 3/4 teaspoon oil.

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Mediterranean Striped Bass

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