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Striped Bass with Lemon-Caper Salt

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


  • 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)

Nutrition 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

How to Make It

  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.