Black Bass With Watercress And Tangerine Salad

1. 1

   Heat oven to 325 degrees.

2. 2

   Lay fish skin side down in a casserole dish.

3. 3

   Douse with olive oil (there should be enough in dish to spoon up and baste with).

4. 4

   Season with salt.

5. 5

   Roast until just cooked through, 10 to 15 minutes, basting with olive oil in dish every few minutes.

6. 6

   Meanwhile, peel tangerines, removing tiny threads of pith.

7. 7

   Slice a thin layer from top and bottom to expose flesh.

8. 8

   Separate segments, removing any large seeds, and drop into a bowl.

9. 9

   Add watercress and capers.

10. 10

    Sprinkle on enough olive oil just to coat (about 1 to 1 1/2 tablespoons).

11. 11

    Season with salt and pepper, and toss until watercress glistens.

12. 12

    Taste and adjust seasoning.

13. 13

    Serve each fillet topped with some salad and a wedge of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.