Mediterranean Sea Bass
Servings 4 servings
Calories 216kcal
Ingredients
- 1/4 Cup Pine Nuts
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 1/2 cup kalamata olives drained, pitted + chopped
- 2 tablespoons capers drained + pitted
- 1/8 teaspoon crushed red pepper flakes
- 12 ounces cherry tomatoes halved
- 1/2 Cup Dried Currants
- 1 teaspoon salt + more for the fish
- 1/2 teaspoon black pepper + more for the fish
- 4-5 Chilean sea bass 4-6 each
Instructions
- Preheat oven to 450 F. Pat sea bass completely dry with paper towels and sprinkle with salt and pepper.
- Heat a large oven safe skillet over medium heat. Add the pine nuts, and toast until gently golden, about 3 minutes. Remove and set aside on a plate. Add the oil, and once shimmering, and the garlic. Saute until fragrant, 1-2 minutes. Remove from heat and stir in the capers, olives, crushed red pepper flakes, tomatoes, currants, salt, pepper, and toasted pine nuts.
- Place the sea bass on top of the tomato combo, and bake in the preheated oven for 12-15 minutes, or until the sea bass is cooked through and the tomatoes start to blister. Enjoy!
Nutrition
Calories: 216kcal | Total Carbohydrates: 20g | Protein: 3g | Fat: 16g | Sodium: 975mg | Fiber: 3g | Sugar: 14g | Net Carbs: 17g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com