Fillets of striped bass, gently baked in the oven, and then topped with a combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar.
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 so easy.
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.
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Striped Bass with Italian Tomato and Caper Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Fillets of striped bass, gently baked in the oven, and then topped with a combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar.
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
- 1/2 tsp. thyme leaves
- 1/4 cup shallots (finely chopped)
- 1/2 tsp. oregano
- 2 1/2 Tbsp. capers (drained and rinsed)
- 1 pint heirloom grape tomatoes (halved)
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 Tbsp. butter
- 1 Tbsp. balsamic vinegar
Instructions
- Preheat oven to 400 degrees. Lightly spray a baking dish large enough to fit the four fillets with no stick cooking spray.
- In a small bowl combine the salt, paprika, garlic powder, pepper and thyme leaves for the blackening spice. Mix thoroughly.
- Place the fillets in the baking dish. Drizzle with 2 Tbsp. olive oil and sprinkle with the blackening spice. Bake for 20 minutes.
- 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main
- Method: Baked
- Cuisine: Italian
I have grilled and poached striped bass – both are good. But this baked recipe is fa tastic. I would cut the salt by half though – it ci es out moist and succulent. The Accompanying tomato sauce a perfect compliment. Everyone raved!
Hooray Maureen, so happy to hear that!
Everyone asked for seconds. Will definitely be making this again soon!