20 minutes
Cook Time
15 minutes
Cooking Level


  • 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


Step 1

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.

Step 2

Reduce to medium heat, add tomatoes, smash, and cook for 5 minutes. Add basil, wine, olives, one teaspoon salt, and black pepper.

Step 3

Reduce to low and simmer until the sauce is slightly thickened.

Step 4

Meanwhile, pat the fillets dry, lightly spray them with cooking spray, and season with salt and pepper.

Step 5

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.

Step 6

Switch the oven to broil and place the skillet on the upper rack. Broil until the tops of the fillets are golden brown.

Step 7

On a serving plate add the sauce and the fish on top. Enjoy!