STRIPED SEA BASS & CAPERS
2 sprigs parsley, chopped
3 Tbsp Traditional Balsamic Vinegar
1 tsp Dijon mustard
10 capers, rinsed
1/2 Cup + 2 Tbsp Butternut Squash Seed Oil
1 large clove garlic, minced
4 x six oz fillets of boneless, skinless striped bass
Salt and Pepper, to taste
In a small bowl, whisk together parsley, vinegar, mustard, capers, and 1/2 Cup Butternut Squash Seed Oil. Season mixture to taste with salt and pepper.
Rub bass fillets with 2 Tbsp of the butternut squash seed oil and the minced garlic. Season fillets with salt and pepper. Bake fillets in lightly greased baking dish in a 400-degreeF oven for 7 – 10 minutes, or until fish are cooked through.
Remove from oven and transfer to serving dish or individual plates. Pour the caper sauce over cooked fillets and serve immediately.
This recipe adapted from a dish by Chef Noah Sheetz, Governor’s Mansion, Albany NY, via WholeHeartedFoods.