Keep the feast eco-friendly by buying Mid-Atlantic sea bass and not its overfished southern Atlantic cousin.

Ingredients

　　8 sea bass fillets (about 5 ounces each), skin on

　　3 tablespoons olive oil, divided

　　1 teaspoon salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　2 lemons, peeled and thinly sliced, segments halved

　　Juice of 2 lemons

　　2 tablespoons chopped fresh oregano

　　2 tablespoons capers, rinsed

　　3/4 cup pitted Kalamata olives, roughly chopped

　　Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.

Nutrition Per Serving

　　11 g fat

　　1 g saturated fat

　　5 g carbohydrate

　　1 g fiber

　　26 g protein

　　#### Nutritional analysis provided by Self