Sea Bass With Citrus-Olive-Caper Sauce

Ingredients for Sea Bass With Citrus-Olive-Caper Sauce

• 8 sea bass fillets (about 140g each), skin on

• 3 tablespoons olive oil, divided

• 1 teaspoon salt, divided

• 1/2 teaspoons 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

• 180ml pitted Kalamata olives, roughly chopped

How to make Sea Bass With Citrus-Olive-Caper Sauce

Place grill 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 grill and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoons salt and 1/4 teaspoons pepper. Grill fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoons salt and 1/4 teaspoons pepper. Place fish on platter; top with citrus-olive-caper sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.