Sea Bass with Citrus-Olive-Caper Sauce

By nancytripp

by Liza Schoenfein

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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 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.