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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
2 garlic cloves, minced and divided |
1 1/2 cups diced tomato |
1/3 cup chopped pitted kalamata olives |
1/4 cup chopped fresh parsley, divided |
1/4 cup water |
1 tablespoon capers |
4 (6-ounce) sea bass or striped bass fillets |
2 teaspoons fresh lemon juice |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
1 tablespoon grated lemon rind |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add 1 garlic clove; sauté 30 seconds. Stir in tomato, olives, 2 tablespoons parsley, water, and capers, and bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add fillets, and sprinkle with lemon juice, pepper, and salt. Cover and cook 10 minutes or until fish flakes easily when tested with a fork; remove from heat.
2. Combine 1 garlic clove, 2 tablespoons parsley, and lemon rind. Spoon 2/3 cup tomato mixture onto each of 4 plates; top each portion with 1 fillet, and sprinkle with 1 tablespoon parsley mixture.
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