Cafe Napoli's Chilean Sea Bass with Capers pictured on Tuesday ... Top with sea bass and finish with the lemon sauce. Per serving: 1,247 calories; 75g fat; 9g saturated fat; 93mg cholesterol ...

mix together lemon slices, juice, oregano, capers, olives, remaining 2 tbsp. oil and remaining 3/4 tsp. salt and 1/4 tsp. pepper. Place fish on platter; top with citrus-olive-caper sauce.

Living Local 15 host Jessica Williams visits Fearless Cook and gets some cooking lessons with Chef Laura Wilson, as they sear their Chilean Sea Bass and make a Lemon Caper sauce. Fearless Cook is ...

Snapper, striped bass or any flavourful not too thick fish ... Lower the heat and whisk in water and mixture should emulsify. Whisk in capers, lemon rind, lemon juice and parsley.

Roasted Sea Bass With Blistered Tomato and Caper Sauce Serves 4 INGREDIENTS 1½ pounds ... depending on the thickness of the fish. Garnish with lemon zest and fresh herbs. Serve immediately.

Spoon sauce over the prepared sea bass fillets and serve ... Oven-Roasted Broccoli with lemon and garlic is another ...

Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass with an easy, lemony sauce ... Add the chicken stock and lemon juice and boil over high heat ...

This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter ... remove the lid or plastic wrap. Spoon the sauce over the fish to coat.

Thankfully the culinary team at the luxury eco-lodge Origins, which is nestled in the northern rainforest of Costa Rica, shared with me their recipe for Sea Bass with Ratatouille and Sauce Vierge.