Sea Bass with Citrus-Olive-Caper Sauce

Name: Sea Bass with Citrus-Olive-Caper Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 Tbsps capers, rinsed; 2 Juice of lemons; 177 milliliters pitted Kalamata olives, roughly chopped; 2 lemons, peeled and thinly sliced, segments halved; 3 Tbsps olive oil, divided; 2 Tbsps chopped fresh oregano; 1 teaspoon salt, divided; 1 kilograms sea bass fillets (about each), skin on

Sea Bass with Citrus-Olive-Caper Sauce might be just the main course you are searching for. One portion of this dish contains around 26g of protein, 11g of fat, and a total of 216 calories. This recipe serves 8. Head to the store and pick up sea bass fillets, salt, lemons, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Place broiler pan as close toheating element as possible andheat 5 minutes. On a plate, coatfillets on both sides with 1 tablespoon oil.Carefully remove pan from broilerand place on stovetop. Arrangefillets on pan, skin side down;sprinkle with 1/4 teaspoon salt and 1/4 teaspoonpepper. Broil fish 6 minutes. In abowl, mix together lemon slices,juice, oregano, capers, olives,remaining 2 tablespoons oil andremaining 3/4 teaspoon salt and 1/4 teaspoonpepper.

Ingredients you will need

Oregano

Capers

Olives

Juice

Lemon

Fish

Salt

Cooking Oil

Equipment you will use

Broiler Pan

Stove

Frying Pan

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

Ingredients you will need

Olives

Sauce

Fish

Self

Equipment

Broiler Pan

Stove

Frying Pan

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 2Tbsps

capers, rinsed 2

Juice of lemons 177milliliters

pitted Kalamata olives, roughly chopped 2

lemons, peeled and thinly sliced, segments halved 3Tbsps

olive oil, divided 2Tbsps

chopped fresh oregano 1teaspoon

salt, divided 1kilograms

sea bass fillets (about each), skin on

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.