Roasted Sea Bass With Caper Sauce

Name: Roasted Sea Bass With Caper Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 4 fillets anchovy fillets; 2 Tbsps drained capers; 2 Tbsps drained capers; 1 teaspoon Dijon mustard; 1 teaspoon Dijon mustard; 59 milliliters extra virgin olive oil; 59 milliliters extra virgin olive oil; 1 Tbsp extra virgin olive oil; 79 milliliters all-purpose flour; 79 milliliters all-purpose flour; 3 Tbsps chopped fresh parsley; 3 Tbsps chopped fresh parsley; 1 garlic clove, chopped; 1 garlic clove , chopped; 1 serving fresh ground white pepper; 1 Tbsp fresh lemon juice; 1 Tbsp fresh lemon juice; 1 serving salt; 605 grams sea bass fillets, with skin; 605 grams sea bass fillets , with skin

Roasted Sea Bass With Caper Sauce might be just the main course you are searching for. This recipe covers 69% of your daily requirements of vitamins and minerals. One serving contains 2636 calories, 232g of protein, and 154g of fat. This recipe serves 1. A mixture of ground pepper, capers, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.Season the fillets generously with salt and pepper and lightly dredge in the flour.

Ingredients you will need

Salt And Pepper

Seabass

All Purpose Flour

Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and saut the sea bass for about 5 minutes on each side.While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.Season with pepper and check for salt.To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.

Ingredients you will need

Olive Oil

Lemon Juice

Anchovies

Seabass

Mustard

Parsley

Capers

Garlic

Pepper

Sauce

Salt

Equipment you will use

Food Processor

Frying Pan

Mortar And Pestle

Equipment

Food Processor

Frying Pan

Mortar And Pestle

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.