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Ingredients
- 1 med White onion
- 1 Tbsp. Sicilian capers rinsed in water
- 4 Tbsp. Extra virgin extra virgin olive oil
- Â Â Fresh thyme, to taste
- Â Â Salt and pepper, to taste
- 1 pt Cherry tomatoes, quartered
- 1 sm Zucchini
- 4 x Fillets sea bass, (8-oz)
- Â Â Fresh chives, for garnish
Directions
- In a medium warm pan saute/fry the onions with the capers in 2 Tbsp. of extra virgin olive oil. Cover and turn heat down to medium heat and let simmer for about 20 min stirring occasionally with a wooden spoon. Add in the thyme about 10 min into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 min more.
- Slice the zucchini into thin discs. In a warm saute/fry pan heat 1 Tbsp. of extra virgin olive oil and saute/fry the zucchini in the oil. Add in salt and pepper as needed.
- In a medium warm saute/fry pan heat 1 Tbsp. extra virgin olive oil and saute/fry the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish.
- To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of which. On top of the fish place a small amount of the tomato and onion sauce.
- Garnish with extra virgin olive oil and fresh chives.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1064g | |
| Calories 1087 | |
| Calories from Fat 578 | 53% |
| Total Fat 65.18g | 81% |
| Saturated Fat 10.26g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 381mg | 16% |
| Potassium 2434mg | 70% |
| Total Carbs 24.31g | 6% |
| Dietary Fiber 6.6g | 22% |
| Sugars 13.52g | 9% |
| Protein 100.15g | 160% |
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