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Baked Sea Bass with Lemon and Olives
This baked sea bass with lemon and olives makes a delicious light fish supper. It's baked in a parcel with very little prep time and is perfect if you love healthy lemon fish recipes.
Course
fish, Main Course
Cuisine
Mediterranean
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
Calories
199
kcal
Author
Corina Blum
Ingredients
250
g
sea bass fillets
2
tablespoon
olives
1
tablespoon
capers
1
lemon
Pinch
salt
Pinch
black pepper
1
tablespoon
olive oil
Metric
-
US Customary
Instructions
Take a large piece of tin foil. Season the fish and lay skin side down in the middle of the foil.
Slice half of the lemon into thin slices. Lay the slices on top of the fish.
If the capers and olives are in vinegar then rinse them and sprinkle onto the fish. Drizzle with a little olive oil and lemon juice.
Bring the foil up at the sides to make a parcel and scrunch the sides together to seal.
Bake the parcel in the oven at about 180°C for 15 minutes.
Serve with chips and salad.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
199
kcal
|
Carbohydrates:
2
g
|
Protein:
22
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
100
mg
|
Sodium:
322
mg
|
Potassium:
320
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
144
IU
|
Vitamin C:
6
mg
|
Calcium:
19
mg
|
Iron:
1
mg