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Baked Striped Bass with Tomato Caper Sauce

Striped Bass with Italian Tomato and Caper Sauce

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


Fillets of striped bass, gently baked in the oven, and then topped with a combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar.


Units Scale
  • 46 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


  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

Keywords: italian, seafood, striped bass, baked fish, fish, italian food, simple cooking, clean eating, healthy, capers, tomatoes

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