Braised Sea Bass W/Olives (Zwt-8)

• 1 sea bass
• 15 -20 black olives
• 1 onion
• 1 green pepper
• 1 red pepper
• 1 tomatoes, ripe
• 2 garlic cloves, unpeeled
• 1 fresh thyme sprig
• 1 sprig summer savory
• 8 ounces white wine
• 3 tablespoons tomato sauce
• salt, to taste
• pepper, to taste

1. Peel the onions & cut into strips.
2. Wash & chop up the peppers.
3. Heat 3-4 tbsp of extra virgin olive oil in a frying pan & fry the onion, peppers & unpeeled garlic cloves.
4. Peel & dice the tomato & add to the pan w/the olives & sprigs of thyme.
5. Add the tomato sauce.
6. Place the filleted sea bass on top of the vegetables.
7. Pour over the wine & cook for another 7 min (covered) until the fish takes on a glossy, white colour & flakes easily.
8. Serve the sea bass atop the vegetables.
9. NOTE #1: It's prob just me over-thinking this prep, but I'd be inclined to peel & slice (or chop) the garlic cloves vs leaving them in the dish whole & unpeeled.
10. Just a thought.
11. NOTE #2: Unless I missed some details, the recipe didn't include the size of the sea bass or the # of servings.
12. I suppose the latter depends largely on the former, but I'll try to research the average size of sea bass off the coast of Spain & amend this recipe as needed.

bass, black olives, onion, green pepper, red pepper, tomatoes, garlic, thyme, summer, white wine, tomato sauce, salt, pepper

Taken from www.food.com/recipe/braised-sea-bass-w-olives-zwt-8-482858 (may not work)