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.
- 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
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.
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.
Flip the fish and cook for about 4 minutes longer until golden and cooked through. Transfer to plates cover, and keep warm.
Discard the olive oil from the skillet. Add the remaining olive oil to the skillet along with the olives, caper berries, and garlic.
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.
Spoon ½ of the sauce over the fish and pass the rest at the table. Enjoy!
- 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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