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Sea Bass With Olive-Casper Sauce




Source of Recipe


Weight Watchers Cook Book


Recipe Introduction


servings 4
points 5


List of Ingredients




2 tsp olive oil
1/4 cup capers, chopped in brine, drained
8 medium olive(s), Kalamata, chopped
1 medium garlic clove(s), minced
1 medium shallot(s), chopped
1 Tbsp basil, chopped
1 tsp rosemary, chopped
1 1/2 pound sea bass fillet(s), cut into four pieces, about 3/4-inch thick
2 tsp olive oil
2 Tbsp wine, white


Recipe



Preheat oven to 425ºF.

Combine 2 teaspoons oil, capers, olives, garlic, shallot, basil and rosemary; set aside. (Can be made a day ahead of time).

Place fish in shallow baking pan coated with cooking spray. Brush with remaining 2 teaspoons oil.

Pour white wine over fish. Bake 15 minutes. Turn fish over and continue baking until fish is flaky and opaque, about 10 to 15 minutes.

Spoon about 1 tablespoon sauce over top of each piece of fish.