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Sea Bass Provençale

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.