1 small onion, finely diced
1/4 cup olive oil
2 garlic cloves
2 tablespoons diced fresh parsley
2 cups tomatoes, diced with there juice
2 tablespoons capers
salt and freshly ground pepper to taste
1/2 cup pitted black or green olives diced
1 1/2 pounds sea bass, cod, or grouper
In a large skillet, cook the onion in the oil over medium heat until tender, stir in the garlic and parsley and cook about 2 min. more.
Add the tomatoes, capers, a pinch of salt, and pepper to taste. Bring to a simmer and cook about 15 min., or until the sauce is thickened. Stir in the olives. Place the fish in the pan and baste it with the sauce. Cover and simmer 5 min., or until the fish is cooked through.
Also like i said cod, or grouper can make a great alternative, also keep in mind if you like garlic add more, you can also substitute cilantro for parsley, also you can substitute or add different ingredients to your liking, experiment its fun.
Like to add also i recommend a merlot out of Washington State called 14 hands or for a white a Sauvignon Blanc out of New Zealand called WhiteHaven would accompany this meal.
This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.