For more information on sourcing fresh local fish, and more recipes, check out “Wild Caught.”
Eating fish that are plentiful and in season goes a long way to ensuring that our oceans can feed us for years to come. Serves 2.
2 to 4 black sea bass filets
1 Tablespoon olive oil
1 shallots, finely minced
4 teaspoons capers
1 Tablespoon freshly squeeze lemon juice
3 Tablespoons cold butter, cut into pieces
1 (5-ounce ) box baby spinach
1 clove garlic, finely minced
- 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.
- 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.
- Sauté the garlic in a film of olive oil for less than a minute. Add spinach and saute until cooked.
- To plate, place the spinach on the plate, top with the black sea bass. Spoon sauce over and around the fish.
I love piccata at restaurants. Now I can cook myself.