RECIPE: Black Sea Bass Piccata


Eating fish that are plentiful and in season goes a long way to ensuring that our oceans can feed us for years to come!

For more information on sourcing fresh local fish, and more recipes, check out “Wild Caught.”

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Prepared and plated Black Sea Bass

RECIPE: Black Sea Bass Piccata

  • Author: Catherine Walthers
  • Yield: Serves 2



  • 2 to 4 black sea bass filets
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 4 teaspoons capers
  • 1 tablespoon freshly squeeze lemon juice
  • 3 tablespoons cold butter, cut into pieces
  • 1 (5-ounce) box of baby spinach
  • 1 clove garlic, finely minced


  1. Preheat the oven to 375°F. Score the skin of the sea bass three times to help the filet lay flat. Season with salt. Place on a baking sheet, with a piece of parchment for easy cleanup if you have it. When done, it flakes easily and a fork slides through easily.
  2. While the fish is baking, make the sauce. In a small saucepan or skillet, sauté the shallots in the oil until golden, 5 to 7 minutes. Mix in the capers and lemon juice. Take the pan from the heat, and whisk in the butter, one piece at a time, until the sauce is creamy.
  3. Sauté the garlic in a film of olive oil for less than a minute. Add spinach and saute until cooked.
  4. To plate, place the spinach on the plate, top with the black sea bass. Spoon sauce over and around the fish. 

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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