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Sea Bass with Lemon and Caper Sauce
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Serves 2
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Ingredients:
2 6 oz. each sea bass fillets
8 oz. vegetable medley, asparagus tips, baby carrots, green zucchini, blanched
1 tablespoon capers
1/2 cup bread, your preference, crust trimmed, cut into -inch cubes
1 tablespoon minced shallots
2 tablespoons minced chives
1 tablespoon caper berries, halved lengthwise
1/4 cup chopped lemon, with juice
1/4 cup red bell peppers, diced
6 oz. butter
2 tablespoons minced fresh parsley
1 oz. olive oil
1 tablespoon minced fresh tarragon
Salt, to taste
Fresh ground white pepper, to taste
Directions:
Preheat oven to 350° F.
Season sea bass fillets with salt and white pepper. Pour olive oil in a sauté pan. Bring to high heat. Add sea bass fillets. Cook for 3 minutes (should be golden brown). Flip fillets and cook for an additional 4 minutes.
To make croutons, melt 2 tablespoons of butter in a microwave safe bowl. Add bread cubes. Toss to coat evenly. Arrange buttered bread cubes on a baking sheet. Place in oven and bake for 4 minutes. Remove from oven and transfer croutons to a bowl.
In a separate sauté pan, melt 2 ounces of butter over high heat. Add vegetable medley and sauté until lightly cooked. Remove vegetables from sauté pan (keep buttered sauté pan on stove). Divide vegetables into two even amounts. Arrange on serving plates.
Add shallots to buttered sauté pan. Cook until butter turns brown. Add lemon juice, then add chopped lemon, capers, caper berries, parsley, chives and tarragon.
Baste sea bass fillets with remaining butter. Place a sea bass fillet on top of each vegetable medley. Top sea bass with red peppers. Pour sauce over sea bass and enjoy.
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Sea Bass with Lemon and Caper Sauce
Serves 2
Ingredients:
2 6 oz. each sea bass fillets
8 oz. vegetable medley, asparagus tips, baby carrots, green zucchini, blanched
1 tablespoon capers
1/2 cup bread, your preference, crust trimmed, cut into -inch cubes
1 tablespoon minced shallots
2 tablespoons minced chives
1 tablespoon caper berries, halved lengthwise
1/4 cup chopped lemon, with juice
1/4 cup red bell peppers, diced
6 oz. butter
2 tablespoons minced fresh parsley
1 oz. olive oil
1 tablespoon minced fresh tarragon
Salt, to taste
Fresh ground white pepper, to taste
Directions:
Preheat oven to 350° F.
Season sea bass fillets with salt and white pepper. Pour olive oil in a sauté pan. Bring to high heat. Add sea bass fillets. Cook for 3 minutes (should be golden brown). Flip fillets and cook for an additional 4 minutes.
To make croutons, melt 2 tablespoons of butter in a microwave safe bowl. Add bread cubes. Toss to coat evenly. Arrange buttered bread cubes on a baking sheet. Place in oven and bake for 4 minutes. Remove from oven and transfer croutons to a bowl.
In a separate sauté pan, melt 2 ounces of butter over high heat. Add vegetable medley and sauté until lightly cooked. Remove vegetables from sauté pan (keep buttered sauté pan on stove). Divide vegetables into two even amounts. Arrange on serving plates.
Add shallots to buttered sauté pan. Cook until butter turns brown. Add lemon juice, then add chopped lemon, capers, caper berries, parsley, chives and tarragon.
Baste sea bass fillets with remaining butter. Place a sea bass fillet on top of each vegetable medley. Top sea bass with red peppers. Pour sauce over sea bass and enjoy.
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