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Sea Bass With Citrus-Olive-Caper Sauce

Sea Bass is a great tasting fleshy fish which will absorb the flavor injection of this Citrus-Olive-Caper Sauce.  Remember to keep the feast eco-friendly by buying Mid-Atlantic sea bass and not its overfished southern Atlantic cousin.

Serves 8

INGREDIENTS

 

  • 8 sea bass fillets (about 5 oz 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 tbsp oil.

Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.

Broil fish 6 minutes.

In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tbsp oil and remaining 3/4 tsp salt and 1/4 tsp pepper.

Place fish on platter; top with citrus-olive-caper sauce.

The skinny

231 calories per serving, 11 g fat (1 g saturated), 5 g carbs, 1 g fiber, 26 g protein


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