Bass Filet in Tomato Caper Sauce

April 7, 2016

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

1In a medium sauté pan, heat 2 ounces of Tantillo California Extra Virgin Olive Oil and drop in garlic and onions.

2Cook on medium heat. Once garlic is slightly golden, add onions, Tantillo California Whole Peeled (San Marzano Style) Tomatoes and capers.

3Separately, 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.

4Add 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.

NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.

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