Sautéed Striped Bass With Lemon-Caper Sauce – a delicious recipe with olive oil, bass fillets, salt, freshly ground black pepper, capers, clam juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["1. Heat a large stainless steel skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fillets with salt and pepper. Add fillets to pan, skin side up; saute 4 minutes or until lightly browned. Turn fillets over; saute 4 minutes or until desired degree of doneness. Remove from pan; keep warm.", "", "2. Add capers to pan; cook 15 seconds, stirring frequently. Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Remove pan from heat. Add butter; stir with a whisk until butter melts. Stir in parsley. Serve sauce with fish.", "", "Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine ""Bouzeron"" 2007 ($23), from a small French town in the Cote Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher"]
86
kcal
Calories
9
g
Fat
1
g
Carbs
FatCarbs
* 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 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 (6-ounce) striped bass fillets, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.
Yes, Sautéed Striped Bass With Lemon-Caper Sauce 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.
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