Caesar-Roasted Fish
Caesar-Roasted Fish takes roughly 46 minutes from beginning to end. This recipe makes 6 servings with 530 calories, 42g of protein, and 38g of fat each. For $5.38 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 42 fans. It works well as an expensive main course. If you have lemon wedges, mayonnaise, striped bass, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is spectacular. Users who liked this recipe also liked Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing, Oven-Baked Fish with Caesar Topping, and Caesar-roasted Asparagus.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 31 minutes
Ingredients:
1 tablespoon anchovy paste
3 tablespoons drained capers
2 teaspoons Dijon mustard
1/4 cup chopped fresh parsley
2 large garlic cloves, chopped
Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
1 tablespoon grated lemon zest (2 lemons)
1 cup good mayonnaise
2 tablespoons good olive oil
1/2 cup chopped scallions, white and green parts (4 scallions)
3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 servings
Equipment:
aluminum foil
oven
frying pan
food processor
bowl
Cooking instruction summary:
Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil. For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce. Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes. Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes. Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
Step by step:
1. Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
2. For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced.
3. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
4. Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish.
5. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
6. Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
7. Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp.
8. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
Nutrition Information:
covered percent of daily need
