Sea Bass With Citrus-Olive-Caper Sauce

Name: Sea Bass With Citrus-Olive-Caper Sauce
Yield: Makes 8 servings
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

Liza SchoenfeinMakes 8 servingsSource

sea bass main dinner dairy free gluten free nut free keto easy 30 minutes or less broil epicurious

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

Method

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.