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Nutrition Facts
Serving Size 246 g
(Approx. 2 Servings)
Amount Per Serving
Calories 280 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 1130 mg 47%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 33 g
Vitamin A 10% Iron 6%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Sea Bass with Capers and Heirloom Tomato
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
2  People


Recipe makes 2 Servings

1 large heirloom tomato, diced
1 serrano pepper, thinly sliced
5 garlic cloves, very thinly sliced
1/3 cup(s) capers, rinsed and drained, plus more if desired
1/2 Tsp kosher salt, plus more as needed
1 1/2 Tbsp extra virgin olive oil
12 Oz Sea Bass
1/2 Tsp cracked black pepper, plus more as needed
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Preheat oven to 400°F.
In a bowl, combine tomato, serrano pepper, garlic, and capers together. Toss together with a small pinch of salt.
Set a large oven safe non-stick pan over medium heat. Add olive oil and allow to get hot.
Season fish on both sides with a pinch of salt and pepper, put into pan when oil begins to shimmer slightly.
Cook fish for 5 to 7 minutes or until it has nicely browned on first side.
Flip fish over and pour tomato mixture on top.
Place fish in oven to finish cooking 8 to 10 minutes or until internal temperature of fish reaches at least 145°F.
To serve, spoon tomato mixture along with any juices collected in pan over each piece of fish.
Season to taste as needed and garnish with a few bias cut chives if desired.


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