Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

444 calories; protein 34.2g 68% DV; carbohydrates 17.4g 6% DV; fat 19.4g 30% DV; cholesterol 84.1mg 28% DV; sodium 988.2mg 40% DV. Full Nutrition

Reviews (230)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2007
This is one of the best recipes I have ever made...and I cook 6 nights a week. I can't stress how perfect it is to any reader, but truly I never follow a recipe 100% and I made NO changes to this one. I even measured most things (which I never do) and it was PERFECT. I added extra crushed red pepper because we like spice and the recipe calls for just enough for one to taste the flavor of the red pepper, but not enough for a kick. I would recommend using unsalted butter at the end, since the capers and the olives provide plenty of salt to the recipe. I also added whatever fresh veggies I had in my garden. Thank you for this perfect recipe. I have not found a better recipe on this site. Read More
(77)

Most helpful critical review

Rating: 3 stars
09/09/2008
We liked the sauce but the overall recipe didn't do much for us. Read More
(2)
295 Ratings
  • 5 star values: 209
  • 4 star values: 66
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
09/06/2007
This is one of the best recipes I have ever made...and I cook 6 nights a week. I can't stress how perfect it is to any reader, but truly I never follow a recipe 100% and I made NO changes to this one. I even measured most things (which I never do) and it was PERFECT. I added extra crushed red pepper because we like spice and the recipe calls for just enough for one to taste the flavor of the red pepper, but not enough for a kick. I would recommend using unsalted butter at the end, since the capers and the olives provide plenty of salt to the recipe. I also added whatever fresh veggies I had in my garden. Thank you for this perfect recipe. I have not found a better recipe on this site. Read More
(77)
Rating: 4 stars
01/20/2009
My first instinct after reading through the recipe was that this seemed like a heck of a lot of sauce for just a few filets--it was. Half the amount would have been more than enough. I stuck to the recipe exactly, and hubby and I were both very pleased. The simmering brings all the flavors together nicely. I actually liked the sauce better than the fish (I did use sea bass), as I didn't particularly care for the filets poached. Were I to make this again I would pan roast the filets--I missed that beautiful golden color and semi-crispy exterior. I served this over a bed of Saffron Rice,accompanied with Cuban Black Beans I and Jicama Salad with Cilantro and Lime, all recipes from this site. A pretty, delicious and interesting Cuban style dinner! Read More
(71)
Rating: 5 stars
01/30/2003
This recipe was great! I used tilapia instead of sea bass and I omitted the olives and doubled the garlic and it was wonderful. Read More
(38)
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Rating: 5 stars
03/21/2007
This dish belongs on the menu at America's (very nice resturaunt here in Houston). Sea bass is expensive but I can't imagine this dish being as good with any other fish. Follow this recipe as written and you will be overwhelmingly happy with it. I didn't have wine so I substituted vermouth but no doubt it is just as good if not better with the wine. I served with white rice black beans and fried plantains - cuban style! This is one of if not the best recipes I have ever made. I can't wait to show off with it.:) Thank you so much for sharing. Read More
(21)
Rating: 4 stars
01/25/2011
Not difficult to make and the flavors meld to develop a different and satisfying alternative to traditional grilling Read More
(17)
Rating: 5 stars
04/03/2007
I am with the majority of the others - BEST FISH RECIPE EVER - AT HOME OR ANY RESTAURANT!!! I am going to share this with my local fish store guy!!! If I could give this dish a 10 I would! Thank you! Read More
(16)
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Rating: 4 stars
10/09/2002
Good recipe. We enjoyed it and will make again. Next time I'll add the capers. Read More
(14)
Rating: 4 stars
05/07/2008
We all enjoyed this recipe. I used trout and canned tomatoes because that's what I had on hand skipped the capers (don't like them) but otherwise held to the recipe. It was really nice and the kids loved the olives. Read More
(12)
Rating: 5 stars
03/12/2004
thank you! thank you! thank you! this has to be the best recipe i have made yet from this website. i knew it would be good because i liked all of the ingredients...buti didn't realize how easy quick and delicious it would be! i made this last night for a small dinner party and it was a HUGE hit. the only changes i made were to substitute chicken broth for the wine and used vine ripened tomatoes instead of roma. otherwise i followed the recipe as is. i served it with cous cous and a salad and was a weeknight gourmet! every dish was wiped clean and everyone raved about this. i can't wait until chilean sea bass goes on sale again! Read More
(12)
Rating: 3 stars
09/09/2008
We liked the sauce but the overall recipe didn't do much for us. Read More
(2)