Name: Sea Bass With Citrus-Olive-Caper Sauce
Yield: Makes 8 servings
Ingredients: 8 sea bass fillets (about 5 ounces each), skin on; 3 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 lemons, peeled and thinly sliced, segments halved; Juice of 2 lemons; 2 tablespoons chopped fresh oregano; 2 tablespoons capers, rinsed; 3/4 cup pitted Kalamata olives, roughly chopped

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Sea Bass with Citrus-Olive-Caper SauceCon Poulos

Keep the feast eco-friendly by buying Mid-Atlantic sea bass and not its overfished southern Atlantic cousin.

Recipe notes

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