- 2 large Meyer or regular lemons
- Four 6-ounce sea bass fillets with skin
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 12 green olives, pitted and coarsely chopped (1/4 cup)
- 8 caper berries, sliced (2 tablespoons)
- 1 large garlic clove, finely chopped
- 2 tablespoons chicken stock or low-sodium broth
- 2 tablespoons finely chopped flat-leaf parsley
- 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 half.
- Season the fish fillets with salt and pepper. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the fish, skin side down, and cook over high heat until golden on the bottom, about 5 minutes. Flip the fish and cook until golden and cooked through, about 4 minutes longer. Transfer to plates, cover and keep warm.
- Discard the olive oil from the skillet. Add the remaining 2 tablespoons of olive oil to the skillet along with the olives, caper berries and garlic. Cook over moderate heat until fragrant, about 1 minute. Add the lemon sections, stock and parsley and cook just until heated through, about 10 seconds. Spoon half of the sauce over the fish and pass the rest at the table.
One Serving 309 cal, 19 gm fat, 3 gm saturated fat, 4.8 gm carb, 1.5 gm fiber.