Bass Fillet in Tomato Caper Sauce
3 Bass Fillets (8 oz.)
4 oz. Extra Virgin Olive Oil
3 Garlic Cloves (chopped)
1 Yellow Onion (diced)
3 tbsp. Capers
12 oz. San Marzano Tomatoes
In a medium sauté pan, heat 2 ounces of extra virgin olive oil and drop in garlic and onions. Cook on medium heat. Once garlic is slightly golden, add onions, and tomatoes and capers.
Separately, dredge the fillets in flour and drop into a large pan of hot oil (oil must be hot before fish is added) and cook on both sides for about two minutes. Add in tomato sauce, 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.)