How To Make Sea Bass with Caper Berries and Meyer Lemon
Savor each bite of this Mediterranean-accented fried sea bass dish that’s topped with a sharp sauce of caper berries, green olives, and Meyer lemon.
Serves:
Ingredients
- 2large meyer lemons,or regular lemons
- 6ozsea bass fillets,(4 pieces), with skin
- salt and freshly ground pepper
- ¼cupextra virgin olive oil
- 12green olives,pitted and coarsely chopped
- 8caper berries,sliced
- 1large garlic clove
- 2tbspchicken stock,or low sodium broth
- 2tbspflat leaf parsley,finely chopped
Instructions
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Using a sharp knife, peel the lemons, removing the bitter white pith. Working over a bowl, cut in between the membranes, releasing the sections. Cut each section in ½.
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Season the fish fillets with salt and pepper. In a large nonstick skillet, heat 2 tablespoons of olive oil. Add the fish, skin side down, and cook over high heat for about 5 minutes until golden on the bottom.
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Flip the fish and cook for about 4 minutes longer until golden and cooked through. Transfer to plates cover, and keep warm.
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Discard the olive oil from the skillet. Add the remaining olive oil to the skillet along with the olives, caper berries, and garlic.
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Cook over moderate heat for about 1 minute until fragrant. Add the lemon sections, stock, and parsley and cook just for about 10 seconds until heated through.
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Spoon ½ of the sauce over the fish and pass the rest at the table. Enjoy!
Nutrition
- Calories: 188.34kcal
- Fat: 15.81g
- Saturated Fat: 2.29g
- Monounsaturated Fat: 11.00g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 4.41g
- Fiber: 1.31g
- Sugar: 1.19g
- Protein: 8.62g
- Cholesterol: 17.66mg
- Sodium: 248.39mg
- Calcium: 22.88mg
- Potassium: 182.19mg
- Iron: 0.61mg
- Vitamin A: 29.71µg
- Vitamin C: 18.57mg
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