Fish with Tomatoes, Olives and Capers

Fish with Tomatoes, Olives and Capers

4 teaspoons olive oil, divided
4 (5 ounce) sea bass fillets or other white fish
1 small onion, diced
½ cup white wine e
1 cup diced tomatoes
½ cup chopped pitted black olives
2 tablespoons capers
¼ teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Directions: in a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 ½ minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm. Heat the remaining 2 teaspoons of oil in the same skillet; add onion and sauté for 2 minutes. Add wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.