Striped Bass with Lemon-Caper Salt

As you peel the lemon, take care to remove only the yellow rind. The white pith tastes bitter. Roasting the caper mixture heightens its flavor.

Yield: 6 servings (serving size: 1 fillet and 2 teaspoons caper mixture)

Ingredients

• 1  large lemon
• 1/4  cup  capers, rinsed and drained
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1  tablespoon  extravirgin olive oil
• 6  (6-ounce) striped bass or other lean white fish fillets
• Lemon wedges (optional)
• Chopped fresh flat-leaf parsley (optional)

Preparation

1. Preheat oven to 300°.

2. Carefully remove rind from lemon using a vegetable peeler; reserve lemon for another use. Coarsely chop rind. Place rind and capers on a baking sheet; bake at 300° for 15 minutes. Let caper mixture stand 10 minutes; finely chop. Stir in salt and pepper.

3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with caper mixture. Garnish with lemon wedges and parsley, if desired.

Nutritional Information

Calories:

191 (30% from fat)

Fat:

6.4g (sat 1.2g,mono 2.8g,poly 1.6g)

Protein:

31.1g

Carbohydrate:

0.7g

Fiber:

0.5g

Cholesterol:

140mg

Iron:

1.6mg

Sodium:

447mg

Calcium:

31mg