Sea Bass with Citrus-Olive-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Keep the feast eco-friendly by buying Mid-Atlantic sea bass and not its overfished southern Atlantic cousin. 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 |
Directions:
1. 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.
2. 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
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