Sea Bass Provençale

Cooking Light
4 servings


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2 teaspoons olive oil
2 garlic cloves, minced and divided
1 1/2 cups diced tomato
1/3 cup chopped pitted kalamata olives
1/4 cup chopped fresh parsley, divided
1/4 cup water
1 tablespoon capers
4 (6-ounce) sea bass or striped bass fillets
2 teaspoons fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon grated lemon rind


Heat oil in a large nonstick skillet over medium-high heat. Add 1 garlic clove; sauté 30 seconds. Stir in tomato, olives, 2 tablespoons parsley, water, and capers, and bring to a boil. Cover, reduce heat to medium, and cook 5 minutes. Add fillets, and sprinkle with lemon juice, pepper, and salt. Cover and cook 10 minutes or until fish flakes easily when tested with a fork; remove from heat.

Combine 1 garlic clove, 2 tablespoons parsley, and lemon rind. Spoon 2/3 cup tomato mixture onto each of 4 plates; top each portion with 1 fillet, and sprinkle with 1 tablespoon parsley mixture.

Created date

April 2004

Nutritional Information

Calories 217
Caloriesfromfat 29 %
Fat 7.1 g
Satfat 1.4 g
Monofat 3.3 g
Polyfat 1.8 g
Protein 32.4 g
Carbohydrate 5.3 g
Fiber 1.5 g
Cholesterol 70 mg
Iron 1.5 mg
Sodium 463 mg
Calcium 41 mg