Striped Bass with Herbed Caper and Tomato Sauce

A simple fish baked with a herbs and then topped with a combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar.

Striped Bass with Herbed Caper and Tomato Sauce

Nothing says fresh and healthy better than a nice striped bass fillet topped with a flavorful mixture of tomatoes and capers. Actually, I would not only say healthy but delicious and oh soo EASY!

Striped Bass with Herbed Caper and Tomato Sauce

I love making fish for dinner because it is a super fast meal that is ready to serve in less than an hour. This striped bass is baked with a zesty blackening spice and then topped with a tasty, fresh combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar.

This recipe also works perfect with other types of mild white fish like flounder, halibut or mahi mahi. So if you are craving a simple, flavorful fish dish with hardly any prep time this one is the catch of the day!

Striped Bass with Herbed Caper and Tomato Sauce
 
A simple fish baked with a herbs and then topped with a combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar.
Author:
Recipe Type: Main
Cuisine: Italian Style
Serves: 4 servings
Ingredients
  • 4 – 6 ounce striped bass fillets
  • 4 Tbsp. olive oil
  • 1 Tbsp. kosher salt
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. ground black pepper
  • ½ tsp. thyme leaves
  • ¼ cup shallots, finely chopped
  • ½ tsp. oregano
  • 2½ Tbsp. capers, drained and rinsed
  • 1 pint heirloom grape tomatoes, halved
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. butter
  • 1 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees. Lightly spray a baking dish large enough to fit the four fillets with no stick cooking spray.
  2. In a small bowl combine the salt, paprika, garlic powder, pepper and thyme leaves for the blackening spice. Mix thoroughly.
  3. Place the fillets in the baking dish. Drizzle with 2 Tbsp. olive oil and sprinkle with the blackening spice. Bake for 20 minutes.
  4. While the fillets are baking make the tomato and caper sauce. In a nonstick skillet heat 2 Tbsp. olive oil over medium-low heat. Add chopped shallots, oregano and capers. Cook 3- 5 minutes or until golden. Add halved tomatoes. Season with salt and pepper. Stir. Add butter and balsamic vinegar. Cook 3-5 minutes until bubbly. When fish is done remove from the oven and spoon the tomato caper mixture evenly over the fish.

 

Mary Ann Dwyer

Mary Ann Dwyer

Hello, my name is Mary Ann Dwyer and I am the blogger behind The Beach House Kitchen. I grew up my entire life lucky enough to spend summers at the Jersey Shore. I entertain from Memorial Day to Labor Day and love every minute of it. My fondest memories are from times spent there enjoying meals with family and friends and this blog is my way of sharing it with you.

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