Sea Bass with Citrus-Olive-Caper SauceCon Poulos
Keep the feast eco-friendly by buying Mid-Atlantic sea bass and not its overfished southern Atlantic cousin.
Recipe information
Yield
Makes 8 servings
Ingredients
8 sea bass fillets (about 5 ounces each), skin on
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 lemons, peeled and thinly sliced, segments halved
Juice of 2 lemons
2 tablespoons chopped fresh oregano
2 tablespoons capers, rinsed
3/4 cup pitted Kalamata olives, roughly chopped
Preparation
Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.
Nutrition Per Serving
Per serving: 231 calories
11 g fat
1 g saturated fat
5 g carbohydrate
1 g fiber
26 g protein
#### Nutritional analysis provided by Self
Recipe notes
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