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:

Quickview
530k Calories
41g Protein
38g Total Fat
2g Carbs
23% Health Score
Limit These
Calories
530k
27%

Fat
38g
59%

  Saturated Fat
6g
39%

Carbohydrates
2g
1%

  Sugar
1g
1%

Cholesterol
199mg
66%

Sodium
817mg
36%

Get Enough Of These
Protein
41g
84%

Vitamin B12
8µg
146%

Selenium
86µg
123%

Vitamin K
123µg
117%

Phosphorus
472mg
47%

Vitamin B6
0.72mg
36%

Vitamin B3
5mg
27%

Magnesium
98mg
25%

Potassium
658mg
19%

Vitamin B5
1mg
18%

Vitamin B1
0.25mg
17%

Iron
2mg
14%

Vitamin E
2mg
14%

Vitamin C
10mg
12%

Vitamin A
531IU
11%

Folate
34µg
9%

Zinc
1mg
8%

Vitamin B2
0.1mg
6%

Copper
0.12mg
6%

Calcium
59mg
6%

Manganese
0.09mg
4%

Fiber
0.66g
3%

covered percent of daily need
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