Saute in olive oil in big skillet
1 medium red onion cut in half then sliced
When it's almost cooked, add and cook briefly
2 big garlic cloves minced
about 1 red pepper chopped (I used frozen)
On top place
1 lb thin fish fillets (I used flounder)
Cover and let steam about 4 minutes.
Sprinkle over to taste, about:
1 Tbl anchovy paste
1 Tbl capers
at least 2 Tbl black olives
pinch of sugar
2 Tbl cilantro
2 Tbl parsley
½ tsp chili flakes
Turn over and stir a bit and cook until done, turning again if necessary.
Taste and stir in to your taste, maybe about:
2 Tbl balsamic vinegar
1/4 tsp ground black pepper
Put on top and let steam covered over a low flame until just done, maybe 3 or 4 minutes:
a big handful of fresh greens, such as spinach or arugula (frozen would work too)
a big bunch of mint's leaves (no need to tear them)
Serve with crusty whole grain bread, and if you need more vegetables something like steamed green beans, carrots, potatoes with parsley and olive oil.
Very adapted from Top Santé's Müller Light's Sea Bass with Herb Dressing, a recipe by award-winning Christine Bailey; I also tried her Chicken with Olives and Preserved Lemon from the same article and it was amazing! but I didn't change it hugely so of course I'm not presenting that -- but she has a website, https://www.christinebailey.co.uk/ .