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Ingredients
- 2 tsp olive oil
- 1/4 cup(s) capers, chopped in brine, drained
- 8 medium olive(s), Kalamata, chopped
- 1 clove(s) (medium) garlic clove(s), minced
- 1 medium shallot(s), chopped
- 1 Tbsp basil, chopped
- 1 tsp rosemary, chopped
- 1 1/2 pound(s) sea bass fillet(s), cut into four pieces, about 3/4-inch thick
- 2 tsp olive oil
- 1 fl oz wine, white
Details
Servings 4
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 425ºF.
Combine 2 teaspoons oil, capers, olives, garlic, shallot, basil and rosemary; set aside. (Can be made a day ahead of time).
Place fish in shallow baking pan coated with cooking spray. Brush with remaining 2 teaspoons oil.
Pour white wine over fish. Bake 15 minutes. Turn fish over and continue baking until fish is flaky and opaque, about 10 to 15 minutes.
Spoon about 1 tablespoon sauce over top of each piece of fish.
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