3/4 cup finely chopped onion
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds plum tomatoes, peeled,
seeded, chopped (or a 28-ounce can)
4 flat anchovy fillets, drained, minced
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
1 teaspoon dried thyme
1 1/2 pounds sea bass or halibut fillets
(1/2 to 3/4 inch thick)
2/3 cup Niçoise black olives, pitted, sliced
1 tablespoon capers, drained
1 tablespoon shredded fresh
basil leaves
In a large skillet cook the onion in oil over moderately low heat, stirring,
until softened. Add the garlic and cook mixture, stirring, 30 seconds. Add
the tomatoes and
anchovies and cook mixture over moderately high heat,
stirring, 5 minutes. Add the wine, red
pepper flakes and thyme and bring
mixture to boil, stirring. Reduce heat to low, add bass
and season it with
salt and pepper. Cook the bass, covered, 3 to 4 minutes on each side,
until just cooked through. Transfer the bass to a heated platter and keep
it warm, covered.
Boil
the sauce, stirring, until thickened, add the olives, capers and salt
and pepper to taste. Simmer
2 minutes. Discard any liquid from platter,
spoon sauce over bass
and sprinkle with basil.
Serve hot or at room
temperature. Serves 4.
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
