| 4 x skinless striped bass fillets 1/2" thick and 8 to 9 ounce each |
1 striped bass |
$6.99 per pound
|
$2.45 |
| 1/4 c. extra-virgin extra virgin olive oil Coarse salt Freshly-grnd black pepper |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 4 med garlic cloves thinly sliced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 lb halved cherry tomatoes about 1 1/2 pints |
1/4 lb |
$1.99 per pound
|
$0.50 |
| 1/2 c. pitted gaeta or possibly kalamata olives halved |
2 tablespoons |
n/a
|
|
| 3 Tbsp. capers liquid removed |
2 1/4 teaspoons |
$5.49 per 4 fluid ounces
|
$0.51 |
| 2 tsp finely-minced oregano |
1/2 teaspoon |
$3.89 per 3/4 ounces
|
$0.09 |
| Total per Serving |
$3.77 |
| Total Recipe |
$15.07 |
Suggestions?