Striped Bass with Lemon-Caper Salt

Ingredients

• 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)

Preparation

1. 1. Preheat oven to 300°.
2. 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. 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.