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1
Pat the bass fillets dry and season them with salt and pepper.
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2
Heat the olive oil in a large skillet over medium heat.
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3
Scatter the sliced garlic over the oil and cook until lightly browned, about 2 minutes.
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4
Add the onions and cook until wilted, about 4 minutes.
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5
Stir in the olives and capers and cook until they are sizzling and fragrant, about 2 minutes.
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6
Pour in the tomatoes, season them with crushed red pepper, and bring to a boil.
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7
Lower the heat so the sauce is simmering and cook until lightly thickened, about 5 minutes.
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8
Pour enough vegetable oil into a separate large, heavy skillet to fill about 1/2 inch.
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9
Heat over medium-high heat until rippling.
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10
If the type of bass youre using is flaky, or if you like a delicate crust and a slightly thicker sauce, dredge the fillets in flour to coat them lightly.
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11
Add the bass fillets skin side up and cook until well browned.
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12
Turn the fillets and cook until the skin side is lightly browned, about 2 minutes.
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13
Spoon off excess oil from the skillet and add the livornese sauce to the skillet.
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14
Bring to a boil, adjust the heat to simmering, and cook until the fish is cooked through, about 5 to 10 minutes depending on the thickness and shape of the fish.
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15
Add vegetable stock or water, a small amount at a time, to keep the consistency of the sauce more or less the same.
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16
A minute or two before the fish is done, drizzle in some olive oil.
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17
Serve the fillets on warmed plates, spooning some of the sauce over each.
