Fish With Tomatoes, Olives And Capers Recipe

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Ellie Krieger on Food Network
Nutrition per serving    (USDA % daily values)
CAL
243
FAT
32%
CHOL
57%
SOD
30%

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Ingredients for 4 servings

2 cups packed fresh baby spinach leaves

1/2 cup white wine

2 tablespoons capers

4 (5-ounce) sea bass fillets (or other white fish)

Salt and pepper

1/4 teaspoon dried crushed red pepper, optional

1 cup canned low-sodium diced tomatoes, with juice

4 teaspoons olive oil, divided

1 small onion, diced

1/2 cup chopped pitted black olives

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