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1
Preheat the oven to 500 degrees F. (Be sure your oven is very clean.)
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2
Line a sheet pan with aluminum foil.
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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.
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4
Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
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5
Place the fish on the pan and sprinkle both sides generously with salt and pepper.
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6
Set aside one third of the sauce to serve with the cooked fish.
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7
Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side.
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8
Sprinkle with the scallions and allow to stand for 10 minutes.
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9
Roast the fish for 10 to 12 minutes, until the center is just barely cooked.
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10
Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
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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.
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12
Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
