Sea Bass with Caper Berries, Green Olives and Meyer Lemon


  • 0.25 cup(s) extra-virgin olive oil
  • 2 large Meyer or regular lemons
  • 12 green olives
  • 1 large garlic clove
  • 2 tablespoon(s) finely chopped flat-leaf parsley
  • 2 tablespoon(s) chicken stock or low-sodium broth
  • Salt and freshly ground pepper
  • + 2 more ingredients
    • 8 caper berries
    • 4 6-ounce sea bass fillets with skin

1. 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. 2. Season the fish fillets with salt and pepper. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the ...

View full recipe at Food & Wine


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