Sea bass alla siciliana

1 medium sea bass 2-3 tbsp olive oil 1 medium onion, finely chopped 2 garlic cloves, finely chopped 200 g tomatoes (fresh or canned) 5-6 fresh peas 1/2 cup white wine 1 tbsp balsamic vinegar 1 tbsp capers 8-10 Kalamata olives, chopped Salt and pepper Fresh basil for garnish

Heat olive oil in a pan. Season the sea bass with salt and pepper, and sear it for 7 minutes skin-side down, then flip for another 30 seconds. Set aside.

In the same pan, add chopped onion and garlic. Sauté for 3 minutes until softened and translucent.

Pour in the white wine and let it evaporate.

Dice the tomatoes and thinly slice the peas (use only the inner part if not using snap peas).

Add tomatoes, peas, balsamic vinegar, olives, capers, salt, and pepper to the pan. Simmer for 5 minutes until the sauce thickens.

Place the sea bass on a plate, pour the sauce over it, and garnish with fresh basil. Serve immediately.

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Sea bass alla siciliana

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