1/2 Photos of Roasted Sea Bass With Caper Sauce
Chef Kate's Note:
Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.
My Private Note
Units: US | Metric
- 1 1/3 lbs sea bass fillets, with skin
- fresh ground white pepper
- 1/3 cup all-purpose flour
- 1/4 cup extra virgin olive oil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons drained capers
- 4 anchovy fillets
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
- 2Season the fillets generously with salt and pepper and lightly dredge in the flour.
- 3Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
- 4While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
- 5Season with pepper and check for salt.
- 6To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.
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Nutritional Facts for Roasted Sea Bass With Caper Sauce
Serving Size: 1 (195 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 347.2
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 3.2 g
- Cholesterol 65.5 mg
- Sodium 393.7 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 0.5 g
- Sugars 0.1 g
- Protein 30.4 g