Sea Bass with Olive-Caper Sauce
¼ cup(s), chopped in brine, drained
8 large, Kalamata, chopped
1 clove(s), medium, minced
1 medium, chopped
1 Tbsp, chopped
1 tsp, chopped
Uncooked branzino (sea bass) fillet(s)
1½ pound(s), cut into four pieces, about 3/4-inch thick
2 Tbsp, white
- 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.