Sea Bass Provençale

• 2 teaspoons olive oil
• 2 garlic cloves, minced and divided
• 1 1/2 cups diced tomato
• 1/3 cup chopped pitted kalamata olives
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup water
• 1 tablespoon capers
• 4 (6-ounce) sea bass or striped bass fillets
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon grated lemon rind

1. Heat oil in a large nonstick skillet over medium-high heat. Add 1 garlic clove; saute 30 seconds. Stir in tomato, olives, 2 tablespoons parsley, water, and capers, and bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add fillets, and sprinkle with lemon juice, pepper, and salt. Cover and cook 10 minutes or until fish flakes easily when tested with a fork; remove from heat.
2. Combine 1 garlic clove, 2 tablespoons parsley, and lemon rind. Spoon 2/3 cup tomato mixture onto each of 4 plates; top each portion with 1 fillet, and sprinkle with 1 tablespoon parsley mixture.

olive oil, garlic, tomato, olives, fresh parsley, water, capers, bass, lemon juice, black pepper, salt, lemon rind

Taken from www.myrecipes.com/recipe/sea-bass-provenale (may not work)