Sea Bass Provençale

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon capers 
• 0.3 cup parsley fresh divided chopped
• 2  garlic cloves divided minced
• 0.3 cup kalamata olives pitted chopped
• 2 teaspoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 teaspoons olive oil 
• 0.3 teaspoon salt 
• 24 ounce striped bass fillets 
• 1.5 cups tomatoes diced
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add 1 garlic clove; saut 30 seconds. Stir in tomato, olives, 2 tablespoons parsley, water, and capers, and bring to a boil. Cover, reduce heat to medium, and cook 5 minutes.
3. Add fillets, and sprinkle with lemon juice, pepper, and salt. Cover and cook 10 minutes or until fish flakes easily when tested with a fork; remove from heat.
4. Combine 1 garlic clove, 2 tablespoons parsley, and lemon rind. Spoon 2/3 cup tomato mixture onto each of 4 plates; top each portion with 1 fillet, and sprinkle with 1 tablespoon parsley mixture.