A delicious and simple crockpot recipe for chicken and stuffing is always available. It’s great to have a supper ready to eat when you get home straight from the slow cooker.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ cups thinly sliced white onions
- 2 tablespoons minced garlic
- 4 cups seeded, chopped plum tomatoes
- 1 ½ cups dry white wine
- ⅔ cup sliced stuffed green olives
- ¼ cup drained capers
- ⅛ teaspoon red pepper flakes
- 4 (6 ounce) fillets sea bass
- 2 tablespoons butter
- ¼ cup chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
- Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
- Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 6 g |
| Sodium | 988 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I used some Serrano pepper too Added spinach to wilt at the end, just because I will make this again
Loved, Loved, Loved this recipe. It is a definite keeper.
This recipe is awesome. I have not used sea bass but made it with scallops, shrimp and chicken to the delight of all. I follow the recipe exactly as written except for the protein. I always brown the chicken then nest it in the sauce and cook until done….delish!!!
This was so good! I can wait to have the leftovers! I served it with boiled potatoes & steamed spinach with garlic & mushrooms. Our sea bass filets were large & very thick so I cooked then a little longer than the recipe indicated. I used canned plum tomatoes & the sauce was a little thin, but still delicious. I will keep this recipe for shrimp, & for cod. It’s excellent! Thank you!
Sauce is very flavorful. Sea Bass is mild. I cooked the fish longer than the recipe required in order to get it more flaky.
To say this was delish is an understatement. The only thing I changed was to use sliced black olives because I didn’t have green and added a little extra crushed red pepper. I served it with a rice pilaf that I adapted from this site and a tossed salad. This could have been served in a restaurant! Thank you for this recipe!!
Followed recipe except cut skin off of sea bass and cut into 2 inch cubes and steamed as called for in recipe. There was plenty of sauce so I served like stew. The extra red peppers I read on one of the reviews was key. Was a hit even with picky teenagers!! Toasted baguettes drizzled with olive oil on the side was a nice touch.
I make this a lot, my week on it though, is to use a can of fire roasted tomatoes.
This is the ONLY way to make fish! Leftover sauce is great with eggs the next day
Made this tonight and will be using it again.
I added red peppers, because I had them and saffron. Very tasty
Oh man this was sooooo good! I can hardly wait to make it again. I only deviated from the recipe in 2 ways and only because it meant I didn’t have to go shopping. I used regular tomatoes that I seeded and chopped and I didn’t have fresh cilantro, but used a “lightly dried” brand of cilantro that I had in the refrigerator. I normally adapt recipes, but really don’t see that it is necessary in this case. I served over white rice.
We loved this dish. I used Mahi Mahi. I halved the Sauce cause I knew the kids would only eat the steamed /poached fish. I served it with black beans and rice from the site.
Easy and tasty.
I used canned Italian tomatoes instead of fresh plum tomatoes. Then I simmered the sauce to concentrate it before adding the sea bass. Altogether the dish was good, and it reflected Cuban cuisine well.
It was delicious and yes, I will make it again!
I used smallmouth bass that was in my freezer for a year or two. The fish was still good and had no freezer burn. The firm fresh water bass was excellent with this recipe. It has a nice clean taste with a nice Caribbean flare.
Excellent! perfect recipe as is.
I do not typically follow directions. But this was excellent. The only change I made was I added a little cornstarch to the tomato onion and garlic sauce to thicken it up. I also doubled up the red pepper because we love spice!
This was great. Be certain to use the full amount of tomato. I halved the recipe once and had to add tomatoes. If the sauce gets too thick, add some chicken stock. Adding more wine gives it too much of a winey taste, but is still good. I served this over Spanish rice and it was even more wonderful.
Added a dash of sea salt on the sea bass. The entire family loved it, including my toddler. Will def make again.