Sea Bass with Olive-Caper Sauce
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Heat up any meal with this special entree. The zesty sauce gives the sea bass in this recipe a great 'kick,' so watch out if you're not a spice fan.
Ingredients
Olive oil
2 tsp(s)
Capers
¼ cup(s), chopped in brine, drained
Olives
8 large, Kalamata, chopped
Garlic
1 clove(s), large, minced
Shallots
1 medium, chopped
Fresh basil
1 tbsp(s), chopped
Rosemary
1 tsp(s), chopped
Uncooked branzino (sea bass) fillet
1½ pound(s), cut into four pieces, about 3/4-inch thick
Olive oil
2 tsp(s)
Table wine
2 tbsp(s), white
Instructions
1
Preheat oven to 425ºF.
2
Combine 2 teaspoons oil, capers, olives, garlic, shallot, basil and rosemary; set aside. (Can be made a day ahead of time).
3
Place fish in shallow baking pan coated with cooking spray. Brush with remaining 2 teaspoons oil.
4
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.
5
Spoon about 1 tablespoon sauce over top of each piece of fish.
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