SEA BASS WITH TOMATOES, OLIVES AND CAPERS4 teaspoons olive oil, divided4 (5-ounce) sea bass fillets (or other white fish)1 small onion, diced1/2 cup white wine (for the nine days use sparkling white grape juice or 4 tablespoons pareve chicken stock and 2 tablespoons fresh lemon juice)1 cup canned low-sodium diced tomatoes, with juice1/2 cup chopped pitted black olives2 tablespoons capers1/4 teaspoon dried crushed red pepper, optional2 cups packed fresh baby spinach leavesSalt and pepper1. In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm. console.log("catid body is "+catID);if(catID==120){document.getElementsByClassName("divConnatix")[0].style.display ="none";var script = document.createElement('script'); script.src = 'https://player.anyclip.com/anyclip-widget/lre-widget/prod/v1/src/lre.js'; script.setAttribute('pubname','jpostcom'); script.setAttribute('widgetname','0011r00001lcD1i_12258'); document.getElementsByClassName('divAnyClip')[0].appendChild(script);}else if(catID!=69 && catID!=2){ document.getElementsByClassName("divConnatix")[0].style.display ="none"; var script = document.createElement('script'); script.src = 'https://static.vidazoo.com/basev/vwpt.js'; script.setAttribute('data-widget-id','60fd6becf6393400049e6535'); document.getElementsByClassName('divVidazoo')[0].appendChild(script); }2. Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes.3. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more.4. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.