Striped Bass with Lemon-Caper Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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) |
Directions:
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.
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