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Seafood

Fish with Tomatoes, Olives and Capers

Dinner

In a large skillet, heat 2 tsp of oil over medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer fish to a platter and tent with foil to keep it warm.

Heat remaining 2 tsp of oil in the same skillet, add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives, caper and crushed red pepper and cook for 3 minutes. Stir in spinach and cook until wilted, about 3 minutes.

Spoon sauce over fish and serve.

4 tsp. olive oil

4 5-oz sea bass filets (or other white fish)

1 small onion, diced

1/2 cup white wine

1 cup canned diced tomatoes with juice

1/2 cup pitted black olives

2 tbs. capers

1/4 tsp. crushed red pepper

2 cups fresh baby spinach leaves

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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