This recipe goes light on the seasoning, letting the fish shine. Oil-crisped capers add a salty tang, and lemon juice brings out the clean flavor of this flaky white fish, while chives add freshness. Try serving with roasted Brussels sprouts and a creamy keto cucumber salad.
Pat the sea bass dry and score the back of the skin about 4 to 5 times to prevent the skin from curling up when cooking. Season with salt.
In a skillet over medium heat, add half the oil and then add the dried capers. Cook until crispy, about 2 to 3 minutes. Remove and set aside.
In the same skillet, over medium heat, add the remaining oil and then add the sea bass skin side down. Cook for 3 to 4 minutes, then flip and cook for an additional 1 to 2 minutes or until cooked through.
Plate the sea bass and top with the capers, chives, and lemon juice. Enjoy!
1 servings
7 oz sea bass fillet
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
