Ingredients
2large meyer lemons,or regular lemons
6ozsea bass fillets,(4 pieces), with skin
salt and freshly ground pepper
¼cupextra virgin olive oil
12green olives,pitted and coarsely chopped
8caper berries,sliced
1large garlic clove
2tbspchicken stock,or low sodium broth
2tbspflat leaf parsley,finely chopped
Preparation
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 ½.
Season the fish fillets with salt and pepper. In a large nonstick skillet, heat 2 tablespoons of olive oil. Add the fish, skin side down, and cook over high heat for about 5 minutes until golden on the bottom.
Flip the fish and cook for about 4 minutes longer until golden and cooked through. Transfer to plates cover, and keep warm.
Discard the olive oil from the skillet. Add the remaining olive oil to the skillet along with the olives, caper berries, and garlic.
Cook over moderate heat for about 1 minute until fragrant. Add the lemon sections, stock, and parsley and cook just for about 10 seconds until heated through.
Spoon ½ of the sauce over the fish and pass the rest at the table. Enjoy!
