Striped Bass with Italian Tomato and Caper Sauce

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.

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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 Italian Tomato and Caper Sauce

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5 from 2 reviews

• Author: Mary Ann Dwyer
• Total Time: 35 minutes
• Yield: 4 servings 1x

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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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.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main
• Method: Baked
• Cuisine: Italian