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   Ingredients :
6 tablespoons olive oil
2 medium size onions, thinly sliced
1 large red pepper, thinly sliced
3 garlic cloves, minced
1 cup black or green olives, pitted and chopped
1 lemon, halved lengthwise and thinly sliced
1 cup dry white wine
6 sea bass fillets (1 in / 2 cm) thick
2 tablespoons chopped parsley
Extra Virgin Olive oil to drizzle on top


Heat 3 tablespoons olive oil in a medium saucepan over high heat. Add onion and peppers and cook until onion is translucent. Add garlic, mix and cook one more minute. Stir in olives, lemon slices and wine. Bring to a boil.

Heat remaining olive oil in a large skillet over high heat. Season fish fillets with salt and pepper and place them in the skillet until the bottom is browned. Turn fillets and add the pepper and olive mixture with its juices. Lower heat to medium and cook until fish is tender. Correct seasoning.

Serve fish fillets and cover with sauce. Drizzle over with extra virgin olive oil.
        6 servings
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