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Striped Bass with Lemon-Caper Salt

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.

Cooking Light JUNE 2008

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

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. 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.

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 31.1g
  • Carbohydrate: 0.7g
  • Fiber: 0.5g
  • Cholesterol: 140mg
  • Iron: 1.6mg
  • Sodium: 447mg
  • Calcium: 31mg
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Striped Bass with Lemon-Caper Salt recipe

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