Rating
Untitled oSg
 3 Bass Fillets (8 oz.)
 4 oz. Tantillo California Extra Virgin Olive Oil
 3 Garlic Cloves (chopped)
 1 Yellow Onion (diced)
 3 tbsp. Capers
 12 oz. Tantillo California Whole Peeled (San Marzano Style) Tomatoes
 All-Purpose Flour
1

In a medium sauté pan, heat 2 ounces of Tantillo California Extra Virgin Olive Oil and drop in garlic and onions.

2

Cook on medium heat. Once garlic is slightly golden, add onions, Tantillo California Whole Peeled (San Marzano Style) Tomatoes and capers.

3

Separately, dredge the fillets in flour and drop into a large pan of hot Tantillo California Extra Virgin Olive Oil (oil must be hot before fish is added) and cook on both sides for about two minutes.

4

Add in Tantillo California Whole Peeled (San Marzano Style) Tomatoes mixture, and allow to cook together for about 8 more minutes, so fish can cook all the way through.

Ingredients

 3 Bass Fillets (8 oz.)
 4 oz. Tantillo California Extra Virgin Olive Oil
 3 Garlic Cloves (chopped)
 1 Yellow Onion (diced)
 3 tbsp. Capers
 12 oz. Tantillo California Whole Peeled (San Marzano Style) Tomatoes
 All-Purpose Flour

Directions

1

In a medium sauté pan, heat 2 ounces of Tantillo California Extra Virgin Olive Oil and drop in garlic and onions.

2

Cook on medium heat. Once garlic is slightly golden, add onions, Tantillo California Whole Peeled (San Marzano Style) Tomatoes and capers.

3

Separately, dredge the fillets in flour and drop into a large pan of hot Tantillo California Extra Virgin Olive Oil (oil must be hot before fish is added) and cook on both sides for about two minutes.

4

Add in Tantillo California Whole Peeled (San Marzano Style) Tomatoes mixture, and allow to cook together for about 8 more minutes, so fish can cook all the way through.

Bass Filet in Tomato Caper Sauce