Roasted Sea Bass With Caper Sauce – a delicious recipe with bass fillets, salt, fresh ground white pepper, flour, extra virgin olive oil, parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
2
Season the fillets generously with salt and pepper and lightly dredge in the flour.
3
Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and saute the sea bass for about 5 minutes on each side.
4
While 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.
5
Season with pepper and check for salt.
6
To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.
245
kcal
Calories
19
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/3 lbs sea bass fillets, with skin, salt, fresh ground white pepper, 1/3 cup all-purpose flour, and more.
Yes, Roasted Sea Bass With Caper Sauce falls under the General 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.
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