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.

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


  • 1 none 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 none (6-ounce) striped bass or other lean white fish fillets
  • none Lemon wedges (optional)
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 191none
  • 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