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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sea Bass Provencale

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	263.9

Total Carbs	4.0 g

Dietary Fiber	1.0 g

Sugars	1.9 g

Total Fat	7.9 g

Saturated Fat	1.6 g

Unsaturated Fat	2.0 g

Potassium	585.7 mg

Protein	41.4 g

Sodium	431.7 mg

Dietary Exchanges 7.9 Fat, 0.6 Vegetables, 0.0 Fruits, 5.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 2.0
2 each medium garlic cloves 1.5
1 1/2 cup chopped tomato 3.0
3 oz pitted calamata olives 0.25
0 1/4 cup chopped parsley 0.25
0 1/4 cup cold water 1.0
1 tbsp capers 24.0
24 oz sea bass fillet 2.0
2 tsp fresh lemon juice 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp salt 1.0
1 tbsp grated lemon rind

Directions

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.
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.