Ingredients
- 2 large Meyer or regular lemons
- Four 6-ounce sea bass fillets with skin
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 12 green olives, pitted and coarsely chopped (1/4 cup)
- 8 caper berries, sliced (2 tablespoons)
- 1 large garlic clove, finely chopped
- 2 tablespoons chicken stock or low-sodium broth
- 2 tablespoons finely chopped flat-leaf parsley
Description
4
Food & Wine
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