Bass Fillets with Olive-Caper Tomato Sauce

• 6 sea-bass or striped-bass fillets, each about 8 ounces and at least 1 inch thick
• Salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus more for drizzling into the finished sauce
• 6 cloves garlic, peeled and sliced thin
• 2 small yellow onions, diced fine
• 1 cup Cerignola or other large, firm green olives, pitted and halved
• 1/4 cup tiny capers, drained
• 3 cups canned Italian tomatoes (preferably San Marzano) with their liquid, seeded and crushed
• 1/4 teaspoon crushed hot red pepper
• Vegetable oil
• All-purpose flour, optional
• 1/2 cup (or as needed) Vegetable Stock (page 76) or water

1. Pat the bass fillets dry and season them with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Scatter the sliced garlic over the oil and cook until lightly browned, about 2 minutes.
4. Add the onions and cook until wilted, about 4 minutes.
5. Stir in the olives and capers and cook until they are sizzling and fragrant, about 2 minutes.
6. Pour in the tomatoes, season them with crushed red pepper, and bring to a boil.
7. Lower the heat so the sauce is simmering and cook until lightly thickened, about 5 minutes.
8. Pour enough vegetable oil into a separate large, heavy skillet to fill about 1/2 inch.
9. Heat over medium-high heat until rippling.
10. If the type of bass youre using is flaky, or if you like a delicate crust and a slightly thicker sauce, dredge the fillets in flour to coat them lightly.
11. Add the bass fillets skin side up and cook until well browned.
12. Turn the fillets and cook until the skin side is lightly browned, about 2 minutes.
13. Spoon off excess oil from the skillet and add the livornese sauce to the skillet.
14. Bring to a boil, adjust the heat to simmering, and cook until the fish is cooked through, about 5 to 10 minutes depending on the thickness and shape of the fish.
15. Add vegetable stock or water, a small amount at a time, to keep the consistency of the sauce more or less the same.
16. A minute or two before the fish is done, drizzle in some olive oil.
17. Serve the fillets on warmed plates, spooning some of the sauce over each.

bass, salt, freshly ground black pepper, extravirgin olive oil, garlic, yellow onions, cerignola, tiny capers, italian tomatoes, hot red pepper, vegetable oil, flour, vegetable

Taken from www.epicurious.com/recipes/food/views/bass-fillets-with-olive-caper-tomato-sauce-375199 (may not work)