Fish With Tomatoes. Olives, And Capers

• 4 teaspoons olive oil, divided
• 4 (5-ounce) sea bass fillets (or other white fish)
• 1 small onion, diced
• 1/2 cup white wine
• 1 cup canned low-sodium diced tomatoes, with juice
• 1/2 cup chopped pitted black olives
• 2 tablespoons capers
• 1/4 teaspoon dried crushed red pepper, optional
• 2 cups packed fresh baby spinach leaves
• Salt and pepper

1. In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
2. Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

olive oil, bass, onion, white wine, tomatoes, black olives, capers, red pepper, baby spinach, salt

Taken from www.epicurious.com/recipes/member/views/fish-with-tomatoes-olives-and-capers-52362601 (may not work)