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Ingredients

1 1/2 cups dry white wine

1 1/2 cups thinly sliced white onions

2/3 cup sliced stuffed green olives

4 (6 ounce) fillets sea bass

1/4 cup chopped fresh cilantro

1/4 cup drained capers

1/8 teaspoon red pepper flakes

2 tablespoons extra virgin olive oil

2 tablespoons minced garlic

4 cups seeded, chopped plum tomatoes

2 tablespoons butter

Steps

Step 1

Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.

Step 2

Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.

Step 3

Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.