Sea Bass With Citrus-Olive-Caper Sauce

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Lemon juice, olive oil, olives and capers with fish is always a delicious combo. I might try it with a more heartier fish next time
Thida Soe   •  12 Apr   •  Report
In my opinion, two lemons rather than four would do the trick.
Phillip Bensaid   •  30 Jun   •  Report
I only had half a lemon so tomato wedges sounded like a good replacement. It was perfect. Followed the recipe otherwise.
Shelly Forrest-Jones   •  30 Jun   •  Report
Look great, Shelly. I also made it last night. Way too much lemon for my taste but delicious when I toned that down. Looks like you added tomatoes too. Anything else?
Phillip Bensaid   •  30 Jun   •  Report
I used a pike the boys caught on their Father's Day fishing trip. Yum yum!!
Shelly Forrest-Jones   •  30 Jun   •  Report
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8 sea bass fillets (about 5 oz each), skin on

3 tablespoons olive oil, divided

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 lemons, peeled and thinly sliced, segments halved

Juice of 2 lemons

2 tablespoons chopped fresh oregano

2 tablespoons capers, rinsed

3/4 cup pitted Kalamata olives, roughly chopped

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