Striped Bass with Lemon-Caper Salt

As you peel the lemon, take care to remove only the yellow rind. The white pith tastes bitter. Roasting the caper mixture heightens its flavor.


6 servings (serving size: 1 fillet and 2 teaspoons caper mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 30 %
Fat 6.4 g
Satfat 1.2 g
Monofat 2.8 g
Polyfat 1.6 g
Protein 31.1 g
Carbohydrate 0.7 g
Fiber 0.5 g
Cholesterol 140 mg
Iron 1.6 mg
Sodium 447 mg
Calcium 31 mg


1 large lemon
1/4 cup capers, rinsed and drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
6 (6-ounce) striped bass or other lean white fish fillets
Lemon wedges (optional)
Chopped fresh flat-leaf parsley (optional)


1. Preheat oven to 300°.

2. Carefully remove rind from lemon using a vegetable peeler; reserve lemon for another use. Coarsely chop rind. Place rind and capers on a baking sheet; bake at 300° for 15 minutes. Let caper mixture stand 10 minutes; finely chop. Stir in salt and pepper.

3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with caper mixture. Garnish with lemon wedges and parsley, if desired.

Joanne Weir,

Cooking Light

June 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note