Sea Bass with Citrus-Olive-Caper Sauce

January 13, 2020
Created by Harmons
25 minutes
Serves 4
  • 4 Tbsp olive oil, divided
  • 4 (5 oz) sea bass fillets, skin on
  • Salt and freshly ground pepper
  • 1/2 cup white wine
  • 1 Tbsp fresh chopped oregano
  • 2 Tbsp butter
  • 1 Tbsp capers, rinsed
  • 1/2 cup kalamata olives, pitted, halved
  • 2 blood oranges or 1 lemon peeled and thinly sliced, segments halved

In a large nonstick frying pan over medium heat, warm oil until shimmering. Meanwhile, sprinkle sea bass with salt and pepper on both sides. Add fish to pan and cook until golden brown and cooked through, about 5 minutes per side. Remove to a plate and loosely cover with foil to keep warm.

Increase heat to medium-high and add wine and let cook until about 1 tablespoon remains. Add oregano, butter, capers, and olives and swirl until butter is melted. Add citrus segments and return fish to pan to warm. Transfer to a serving platter.