📍 Where this dish comes from: Tiberias, Israel · Sea of Galilee
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Discover the history of this region →
This is a genuinely elegant dish that comes together fast enough for a weeknight — sea bass seared until golden, finished with a quick pan sauce built on lemon, capers, and a bit of good olive oil.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 4 sea bass fillets
- Salt and black pepper to taste
- 3 tbsp olive oil divided
- 3 cloves garlic minced
- 1/4 cup vegetable broth
- 3 tbsp lemon juice
- 2 tbsp capers
- 2 tbsp fresh parsley chopped
Instructions
- Season sea bass fillets with salt and pepper.
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear fillets 3–4 minutes per side, until golden and just cooked through. Remove and set aside.
- Add remaining olive oil and garlic to the skillet, cooking 30 seconds until fragrant.
- Pour in broth and lemon juice, scraping up any browned bits.
- Stir in capers and simmer 2–3 minutes to reduce slightly.
- Return fish to the skillet briefly to warm through, or spoon the sauce directly over the plated fillets.
- Garnish with parsley and serve.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 30g | Fat: 23g
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Health Benefits
- Sea bass provides lean protein along with a good source of omega-3 fatty acids.
- Capers add real briny flavor without needing any added salt beyond what’s already there.
- A quick pan sauce delivers restaurant-style flavor without a long ingredient list.
Pairs Well With
- Garlic Roasted Green Beans
- Israeli Chopped Salad