Sea Bass with Olive-Caper Sauce

By LindaG

Course: main meals
PointsPlus™ Value: 6

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

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.