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.Print
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.