SEA BASS WITH CITRUS, CAPER, OLIVE SAUCE

SEA BASS WITH CITRUS, CAPER, OLIVE SAUCE image

Categories Fish

Number Of Ingredients 9

· 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

Steps:

· 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