+Pan Seared Sea Bass with Crispy Capers

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Pan Seared Sea Bass with Crispy Capers

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, low FODMAP, one pan, seafood
Calorie: 200-300, Under 250
Protein: 31+g, Over 20g, Over 25g
Servings: 1
Calories: 234kcal


  • 7 ozs Sea Bass Fillet
  • 1/8 tsp Sea Salt
  • 1 tsp Extra Virgin Olive Oil (divided)
  • 1 tsp Capers (drained, patted dry)
  • 1 tsp Chives (chopped)
  • 1 tsp Lemon Juice


  • Pat the sea bass dry and score the back of the skin about 4 to 5 times to prevent the skin from curling up when cooking. Season with salt.
  • In a skillet over medium heat, add half the oil and then add the dried capers. Cook until crispy, about 2 to 3 minutes. Remove and set aside.
  • In the same skillet, over medium heat, add the remaining oil and then add the sea bass skin side down. Cook for 3 to 4 minutes, then flip and cook for an additional 1 to 2 minutes or until cooked through.
  • Plate the sea bass and top with the capers, chives and lemon juice. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • More Flavor

    Add butter to the skillet right before the sea bass is finished cooking and spoon it over the fish.


Serving: 1g | Calories: 234kcal | Carbohydrates: 1g | Protein: 37g | Fat: 9g | Cholesterol: 81mg | Sodium: 497mg | Fiber: 0g | Sugar: 0g | Vitamin A: 353IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

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