• 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.