Both are so good, melt in your mouth and just delicious.
At about 230 calories per serving, 26 grams of protein, 1 g saturated fat, 11 g fat and 5 g carbs, it’s a wonderful dinner.
The photo shows the easiest version, served with sauteed spinach and a grilled Vidalia Onion. Obviously, from the quality of the photo, this is NOT a food blog. Just a reminder!
SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE
8 Sea Bass fillets (5 oz each) skin on
3 T olive oil, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
2 lemons, peeled and sliced, thinly, segments halved.
Juice of the 2 lemons
2 T chopped fresh oregano
2 T capers, rinsed
3/4 cup pitted Kalamata olives, chopped
Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 T olive oil. Remove pan from broiler and plaace on stovetop. Arrange fillets on pan, skin side down and sprinkle with 1/4 tsp salt and pepper. Broil fish 6 minutes.
In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining oil and remaining salt and pepper. Place on platter and top with citrus-olive-caper sauce. That’s it!
It’s so good and so easy!
The next way we made Sea Bass is so easy it’s just embarrassing! The Husband cooked it on the Big Green Egg, but it can easily be done on any grill or in the oven under the broiler pan.
EASY SEA BASS
Sea Bass Fillets, skin on
3 T Olive Oil
Salt and Pepper, to taste
1/2 Bottle Bragg’s Healthy Vinaigrette (See the Photo below)
Wash the fillets. Sprinkle with salt and pepper. Place fillets in a strong ziploc bag. Pour half of the bottle of vinaigrette into the bag, seal, and marinate in the refrigerator for an hour.
Coat grill pan, plank board (which we used) or oven pan with olive oil. Cook on the grill at 350 degrees for 4-5 minutes each side.
Cook until the edges are brown and the fish has an opaque look to it.
That’s IT! Isn’t that the easiest ever? You won’t believe how good it is!
What’s your favorite fish to cook? Do you have a recipe that is so easy you are embarrassed to share? Lover of Vidalia Onions?