Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

sea bass with olive-caper sauce




Source of Recipe


weight watchers


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.