My wonderful friend Chelsea had me over for dinner on Wednesday. I supplied the bass and she whipped up this tasty recipe. The firm, steaky bass holds up perfectly to the briny and citrusy sauce. So good! Thanks, Chels! (She served it with cabbage slaw and sweet potato latkes which I forgot to snap.)
Serves 4
Ingredients:
4 striped bass filets (or any firm white fish)
Olive oil
2 lemons, peeled and thinly sliced, segments halved
Juice of 2 lemons
2 tbsp fresh oregano
2 tbsp capers
3/4 cup pitted kalamata olives, roughly chopped
Make the olive sauce. Mix together, lemons, lemon juice, oregano, capers, olives, and 2 tbsps of olive oil. Season with salt and pepper.
For the fish, line a baking sheet with tin foil. Rub the fish with olive oil and season with salt.
Put the cookie sheet under the broiler. Cook the fish for about 6 minutes and then flip, cooking until cooked through (2-4 minutes depending on your broiler).
Put fish on a plate or serving tray.
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