Source: dLife

Seared sea bass with tomatoes, olives, capers, and parsley.

Servings

2 tsp olive oil
2 medium garlic cloves , minced and divided
1.5 cup chopped tomato
3 oz pitted calamata olives , chopped (equal to 1/3 cup)
0.25 cup chopped parsley , divided
0.25 cup cold water
1 tbsp capers
24 oz sea bass fillet (or striped bass)
2 tsp fresh lemon juice
0.25 tsp black pepper
0.25 tsp salt
1 tbsp grated lemon rind

1 Pour oil in a frying pan and heat over medium-high heat, Cook 1 garlic clove 30 seconds. Mix in tomato, olives, 1 tablespoons parsley, water, and capers and let boil. Place lid on pan, lower heat, and simmer 5 minutes. Lay fillets in pan and season with lemon juice, pepper, and salt. Place lid on pan and simmer 10 minutes or until fish is flaky. Take pan off of heat.
2 Mix 2 garlic cloves, 2 tablespoons parsley, and lemon rind. Arrange 2/3 cup tomato mixture onto each of 4 plates and top with 1 fillet and 1 tablespoon parsley mixture.

Halibut, tilapia, or any firm white first will work great with this sauce.