Wednesday, October 6, 2010

Sea Bass with Olive-Caper Sauce

This recipe from Weight Watchers was awesome! The sauce compliments the fish perfectly. Simple and easy to make and super healthy, I highly recommend this one. My grocery store was out of sea bass so I used flounder instead. This would work great with any white fish.



Ingredients:
1 tsp olive oil
1/4 cup capers, chopped in brine, drained
8 medium olives, Kalamata, chopped
1 medium garlic clove, minced
1 medium shallot, chopped
1 Tbsp basil, chopped
1 tsp rosemary, chopped
1 1/2 pounds sea bass fillets, cut into four pieces, about 3/4-inch thick
2 tsp olive oil
2 Tbsp wine, white

Directions:
Preheat oven to 425ºF.

Combine 2 teaspoons olive 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. Serve with lemon wedges.

Servings: 4
Points: 5

 

8 comments:

Kim said... [Reply to comment]

Sounds good! I'm always looking for new ways to prepare salmon, since that's the fish we eat the most up here.

Sarah - Citified Country Girl said... [Reply to comment]

Yum! You are such an amazing cook. This looks great.

julie said... [Reply to comment]

This sounds really healthy and tasty all at once! We're huge fish eaters over here. Nick would have it every night for dinner if I let him. Thanks for sharing!

Julie said... [Reply to comment]

Interesting. Different, at least in my area. I have seen twice tonight "capers". I haven't a clue as to what they are. I have got to go find out. One other question, since you have some pretty great looking recipes, does a person have to use wine in a recipe? Just curious.
Take care and thanks for sharing. God Bless!!

Julie said... [Reply to comment]

I just looked up capers, I know now what plant they come from and that they are pickled but what do they taste like. I know it's a seasoning, is there anything else like it for a subsitute? In my area, backwoods, I don't think I've ever seen it but also never looked. I know, lots of questions. Sorry but trying my best to learn to cook healthy and with flavor. Thanks.

Christina said... [Reply to comment]

@JulieThanks for your comments and questions! You are correct, capers are unopened buds from plants that typically grow along the Mediterranean coast. They have a very unique and distinct taste. They are briny and salty, somewhat similar to a green olives but with a very pungent taste. They are somewhat hard to describe but they are great in Mediterranean dishes, dishes like veal piccata and lemony chicken dishes.

I typically find capers in the grocery store near the olives. I would also check in the international section if they aren't near the olives. If you can't find them, try substituting chopped green olives instead. They would work well in this dish.

As a substitute for white wine, you can chicken broth or diluted cider vinegar. Not sure how these would work with this fish recipe. Perhaps just try using water in place of the wine in this dish. I have also heard of people using the liquid from canned mushrooms as a substitute. That might work well with this dish but I have never tried it before myself.

Jeanette said... [Reply to comment]

Yum, this looks really delicious and healthy. Love the combination of capers, olives and herbs.

Christine said... [Reply to comment]

Oh my! That looks delicious and it's all of my favorite flavors. Looks great!

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