Roasted Sea Bass with Caper Sauce
Elevate your seafood game with this elegant recipe for Roasted Sea Bass with Caper Sauce, a dish that combines simplicity and sophistication. Tender and flaky sea bass fillets are seasoned to perfection and roasted until golden, creating a delicate base for the star of the show—the vibrant, zesty caper sauce. This sauce features a sublime blend of garlic, lemon juice, white wine, and buttery richness, rounded out by the briny pop of capers and a sprinkle of fresh parsley. Quick to prepare with just 15 minutes of prep and 20 minutes of cooking time, this dish is perfect for weeknight dinners or entertaining guests. Pair it with roasted vegetables or a crisp green salad for a restaurant-quality meal you can enjoy at home. Ideal for seafood lovers, this recipe is a must-try for those seeking fresh, flavor-packed meals.
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Capers, rinsed and drained
- 1 cup White wine
- 2 tablespoons Unsalted butter
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pat the sea bass fillets dry with a paper towel and season both sides with sea salt and black pepper.
Place the fillets on the prepared baking sheet and drizzle 1 tablespoon of olive oil over them. Roast in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is roasting, prepare the caper sauce. Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
Pour in the white wine and lemon juice, stirring to deglaze the pan. Let the mixture simmer for 3-4 minutes until slightly reduced.
Lower the heat to medium-low and stir in the capers, butter, and lemon zest. Allow the butter to melt and emulsify into the sauce. Finally, add the chopped parsley and stir to combine. Remove from heat.
Once the fish is done, transfer the fillets to serving plates and spoon the warm caper sauce generously over the top.
Garnish with additional parsley or a slice of lemon if desired. Serve immediately with your choice of sides, such as roasted vegetables or a simple salad.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
