Ingredients:
6 sea bass fillets - at least 1-inch thick each
3 tablespoons extra virgin olive oil
6 garlic cloves - sliced thin
2 small yellow onions - finely diced
1 cup Cerignola olives - pitted and halved
1/4 cup tiny capers - drained
3 cups canned crushed tomatoes
2 teaspoons dried oregano
2teaspoons dried basil
1/4 teaspoon crushed red pepper
chicken broth
Vegetable oil
Pat the bass fillets dry and season them with salt and pepper. Set aside.
To make Livomese sauce, place a large skillet over medium heat. Add garlic and onion and cook until lightly browned about 5 minutes. Add olives, capers and stir until heated through and sizzling. Add tomatoes, oregano, basil, and crushed red pepper, stir to mix well. Bring mixture to a boil then reduce heat to let mixture simmer until slightly thickened, about 5 minutes. If sauce is too thick add broth to desired consistency.
To make bass, place a large skillet over medium-high heat and add enough vegetable oil to fill about 1/2 inch. Allow oil to heat up until it begins to ripple. Add bass, skin side down, and cook until lightly browned. Flip fillets over and cook until the skin side is also lightly browned. Remove excess oil from pan with a spoon. Pour Livomese sauce over bass fillets in skillet and bring to a boil. Reduce heat to simmer and cook about 5 to 10 minutes or until bass is light and flaky but not overcooked.
Serve with fresh high quality olive oil drizzled over the top.