Sea Bass Cuban Style

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

Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute 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 sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.

Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.