Fish with Tomatoes, Capers and Olives

The cherry tomatoes, capers and olives in this recipe are used in this traditional recipe from Spain, French region. We can enjoy this healthy dish right from our kitchen. This meal can be turned into a romantic dinner for two with a glass of chilled Chardonnay.

Ingredients:
Two 6 oz tilapia or sea bass
2 tbs olive oil
1/2 cup chopped onions
2 cloves garlic, chopped
1/2 cup white wine
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chili flakes
1 cup cherry tomatoes, each cut in half
2 tbs fresh chopped tarragon
1 tbs capers, roughly chopped
1/4 cup rough chopped green olives
1 tbs fresh chopped parsley

Directions:
Sprinkle some salt and pepper and 1/4 tsp of olive oil onto both sides of the fish.

In a medium sauté pan over medium high heat, add 1 tsp of olive oil and then pan fry the fish for 2 minutes on each side. Carefully remove fish, and cover fish with tin foil to keep warm.
In the same pan, heat 1 tbs of oil. Add onions and garlic. Sauté' for 2 minutes.

Add white wine and cook until wine is reduced by half (about 2 minutes).

Add tomatoes, capers, green olives, tarragon and chili flakes and cook for 3 minutes.

Season with salt and pepper and spoon sauce over fish. Sprinkle with chopped fresh parley and serve.