3. Tbs. Olive oil
4 Cloves Garlic (sliced thin)
1/2 teas. Dried Red Pepper Flakes
3 Tbs. Fresh Parsley
3 Tbs. Capers (rinsed & chopped)
2 cups roma tomatoes (diced)
1 1/2 cups dry white wine
pinch salt
1 1/2 lbs. sea bass (can substitute red snapper)
Ground Pepper
Parsley for garnish
In large skillet, combine oil, garlic and pepper flakes. Heat on medium for 3 minutes. Add parsley, capers, tomatoes, wine and salt. Bring to a boil, add fish and reduce heat to medium low and cook on second side for 3 minutes. Can be served with jalapeno pasta.
Add comment