Sea Bass With Citrus-Olive-Caper Sauce
- 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
- 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.
bass, olive oil, salt, freshly ground black pepper, lemons, lemons, fresh oregano, capers, olives
Taken from www.epicurious.com/recipes/food/views/sea-bass-with-citrus-olive-caper-sauce-51170620 (may not work)