Nothing says HEALTHY better than a nice striped bass fillet topped with a flavorful mixture of tomatoes and capers. Actually, I would not only say healthy but delicious and oh soo EASY! Sound good to you?? At our house we have tried to incorporate fish into our diets at least two nights a week. When my boys were younger I do have to say getting them to eat fish was a little tough. They were not really willing to venture out of the box filled with chicken fingers, hot dogs and mac and cheese, especially my youngest, Casey who happens to be even pickier than my husband Tom. As my boys got older and started to fish more during our summers at the Jersey Shore there was just something about catching that keeper and serving it up for dinner that made them want to try it.
I love making fish for dinner because it is a super fast meal that is ready to serve in less than an hour. We may have gotten off track a little with that Cheddar Ale Soup from my last post, but this recipe is going to put us right back on the path to a healthy 2015! This striped bass is baked with a zesty blackening spice and then topped with a tasty, fresh combination of heirloom tomatoes, shallots, capers, and tangy balsamic vinegar.
This recipe also works perfect with other types of mild white fish like flounder, halibut or mahi mahi. So if you are craving a simple, flavorful fish dish with hardly any prep time this one is the catch of the day!
- 4 - 6 ounce striped bass fillets
- 4 Tbsp. olive oil
- 1 Tbsp. kosher salt
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. ground black pepper
- 1/2 tsp. thyme leaves
- 1/4 cup shallots, finely chopped
- 1/2 tsp. oregano
- 2 1/2 Tbsp. capers, drained and rinsed
- 1 pint heirloom grape tomatoes, halved
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 Tbsp. butter
- 1 Tbsp. balsamic vinegar
- Preheat oven to 400 degrees. Lightly spray a baking dish large enough to fit the four fillets with no stick cooking spray.
- In a small bowl combine the salt, paprika, garlic powder, pepper and thyme leaves for the blackening spice. Mix thoroughly.
- Place the fillets in the baking dish. Drizzle with 2 Tbsp. olive oil and sprinkle with the blackening spice. Bake for 20 minutes.
- While the fillets are baking make the tomato and caper sauce. In a nonstick skillet heat 2 Tbsp. olive oil over medium-low heat. Add chopped shallots, oregano and capers. Cook 3- 5 minutes or until golden. Add halved tomatoes. Season with salt and pepper. Stir. Add butter and balsamic vinegar. Cook 3-5 minutes until bubbly. When fish is done remove from the oven and spoon the tomato caper mixture evenly over the fish.