Mediterranean Style Fish

1 lb white fish - Sea Bass is prefered
2 TBS EVO oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 cup dry white wine
1 can diced tomatoes (14.5 oz)
cup olives, pitted, green &/or black
cup capers, drained
tsp red pepper flakes
2 TBS butter
cup parsley, chopped
roux (optional)

Saute onions in oil over medimum heat until soft. Stir in garlic, and saute about a minute. Add wine and bring to a boil.  Add tomatoes and bring to a boil. Stir in olives, capers, and red pepper flakes. Place fish in sauce and cover. Simmer gently for 10 minutes or until fish flakes easily. Transfer fish to a warm serving plate and keep warm. Increase the heat and reduce the sauce to thicken it. Add a little roux if desired. Stir in butter and parsley. Serve sauce over fish.

Serves 4.

20041107, la