Sea Bass With Lemon Caper Fettuccine – a delicious recipe with olive oil, lemon juice, capers, cayenne, parsley, fettuccine. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl.
2
In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well.
3
Pat the fillets dry and season them with salt and pepper.
4
In a non-stick skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it saute the fillets, skin sides up, for 4 minutes.
5
Turn the fillets and saute them for 4 minutes more, or until they are crisp and just flake.
6
Divide the fettuccine between 2 heated plates, top it with the fillets, and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture.
256
kcal
Calories
20
g
Fat
17
g
Protein
FatProtein
* 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 8 ingredients. The key ingredients include: 2 tablespoons olive oil (preferably extra-virgin), 2 teaspoons fresh lemon juice, 1 tablespoon drained bottled capers, ⅛ teaspoon cayenne, and more.
Yes, Sea Bass With Lemon Caper Fettuccine falls under the Pasta & Noodles 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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