Eating fish that are plentiful and in season goes a long way to ensuring that our oceans can feed us for years to come!
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RECIPE: Black Sea Bass Piccata
- Yield: Serves 2
Ingredients
Scale
- 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
Instructions
- 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.Â
I love piccata at restaurants. Now I can cook myself.