Black Bass With Watercress And Tangerine Salad

Ingredients

• 4 black bass, red snapper or dorade fillets
• Extra virgin olive oil
• Sea salt
• 2 tangerines
• 4 cups watercress tops, chopped
• 2 teaspoons salt-cured capers, rinsed and drained
• Freshly ground black pepper
• 4 lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    245 calories; 10 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 29 grams protein; 127 milligrams cholesterol; 477 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oven to 325 degrees. Lay fish skin side down in a casserole dish. Douse with olive oil (there should be enough in dish to spoon up and baste with). Season with salt. Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.
2. Meanwhile, peel tangerines, removing tiny threads of pith. Slice a thin layer from top and bottom to expose flesh. Separate segments, removing any large seeds, and drop into a bowl. Add watercress and capers. Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons). Season with salt and pepper, and toss until watercress glistens. Taste and adjust seasoning. Serve each fillet topped with some salad and a wedge of lemon.