Serves 6
1 large lemon
1/4 cup capers, rinsed and drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
6 (6-ounce) striped bass or other lean white fish fillets
Lemon wedges (optional)
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
1/4 cup capers, rinsed and drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
6 (6-ounce) striped bass or other lean white fish fillets
Lemon wedges (optional)
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
I served it over whole-wheat cous cous with a green salad
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