Caesar-Roasted Fish Recipe

Name: Caesar-Roasted Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large garlic cloves, chopped; 1/4 cup chopped fresh parsley; 1 tablespoon anchovy paste; 2 teaspoons Dijon mustard; 1 cup good mayonnaise; 1 tablespoon grated lemon zest (2 lemons); 3 tablespoons freshly squeezed lemon juice; Kosher salt and freshly ground black pepper; 3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions; 1/2 cup chopped scallions, white and green parts (4 scallions); 2 tablespoons good olive oil; 3 tablespoons drained capers; Lemon wedges, for serving

Servings: persons

2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, white and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving

1
Preheat the oven to 500 degrees F. (Be sure your oven is very clean.)
2
Line a sheet pan with aluminum foil.
3
For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced.
4
Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
5
Place the fish on the pan and sprinkle both sides generously with salt and pepper.
6
Set aside one third of the sauce to serve with the cooked fish.
7
Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side.
8
Sprinkle with the scallions and allow to stand for 10 minutes.
9
Roast the fish for 10 to 12 minutes, until the center is just barely cooked.
10
Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
11
Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp.
12
Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

1482

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large garlic cloves, chopped, 1/4 cup chopped fresh parsley, 1 tablespoon anchovy paste, 2 teaspoons Dijon mustard, and more.

Yes, Caesar-Roasted Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caesar-Roasted Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions