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Sea Bass with Lemon Caper Sauce

Pan-seared sea bass finished with a bright, briny lemon caper sauce.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Jewish
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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