- 2 Pure Flavor® Beefsteak Tomatoes, peeled and diced
- 4 skinless sea bass fillets
- 3 cloves garlic, minced
- 1 cup yellow onion, chopped
- ½ cup fennel, chopped
- ½ cup dry white wine
- ¼ cup Kalamata olives, halved
- 2 tbsp extra virgin olive oil
- ¼ tsp red pepper flakes
- Basil, chopped, plus more for garnish
- Salt and black pepper to taste
Preheat oven to 425°F. In a large skillet over medium heat, preheat the olive oil. Add onion, garlic, and red pepper flakes. Cook until golden, stirring occasionally. Add fennel and cook until translucent.
Reduce to medium heat, add tomatoes, smash, and cook for 5 minutes. Add basil, wine, olives, one teaspoon salt, and black pepper.
Reduce to low and simmer until the sauce is slightly thickened.
Meanwhile, pat the fillets dry, lightly spray them with cooking spray, and season with salt and pepper.
In an ovenproof skillet over high heat, heat the olive oil until shimmering. Add the fillets and cook for 2 minutes. Flip the fillets and place the skillet in the oven. Bake until the fish is no longer translucent.
Switch the oven to broil and place the skillet on the upper rack. Broil until the tops of the fillets are golden brown.
On a serving plate add the sauce and the fish on top. Enjoy!