11/2 pounds sea bass fillets, about 3/4 inch thick
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 garlic cloves, minced
2 large yellow onions, sliced
2 tablespoons fresh thyme leaves
1/2 cup oil-cured black olives, pitted
2 tablespoons dry white wine or water
Dredge fish in flour. Meanwhile, heat oil in a large skillet over medium heat till it shimmers. Add fish and brown about 3 minutes on each side. Carefully lift fish out of skillet, and set aside on a platter; sprinkle with salt and pepper.
Add garlic and onions to skillet, and sauté till garlic is limp. Reduce heat to low, and return fish to pan along with thyme leaves, olives, and white wine or water. Cover, and cook 5 minutes, or till fish flakes when tested with a fork.
Makes 4 servings.
Note: Works well with salmon, halibut, or tuna.
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