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Striped Bass Fillets with Tomatoes & Capers

January 15, 2015 20 Comments

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A delicious, fresh, flavorful meal, these Striped Bass Fillets with Tomatoes & Capers are perfect for weeknight dinners or fancy enough for weekend guests!

Striped Bass Fillets with Tomatoes and Capers

Nothing says HEALTHY better than Striped Bass Fillets with Tomatoes & Capers. Actually, I would not only say healthy, but delicious AND oh so 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.

Striped Bass Fillets with Tomatoes and Capers

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.

Heirloom grape tomatoes, shallots and capers

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!

5 from 1 vote
Striped Bass Fillets with Tomatoes and Capers
Print
Striped Bass Fillets with Tomatoes & Capers
Course: 40 minutes
Servings: 4
Author: Mary Ann Dwyer
Ingredients
  • 4 - 6 ounce striped bass fillets
  • 4 Tbsp. olive oil
  • 1 Tbsp. kosher salt You may prefer less salt, as some readers commented 1 Tbsp. was more than their liking
  • 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
Instructions
  1. Preheat oven to 400 degrees. Lightly spray a baking dish large enough to fit the four fillets with no stick cooking spray.
  2. In a small bowl combine the salt, paprika, garlic powder, pepper and thyme leaves for the blackening spice. Mix thoroughly.
  3. Place the fillets in the baking dish. Drizzle with 2 Tbsp. olive oil and sprinkle with the blackening spice. Bake for 20 minutes.
  4. 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.

IMG_2466

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Filed Under: Main Dish Tagged With: capers, fish, heirloom tomatoes, shallots

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Comments

  1. Ali Stopford says

    January 15, 2015 at 11:28 am

    Oh this is stupidly beautiful and I love capers. What camera do you use?

    Reply
    • Mary Ann @ thebeachhousekitchen says

      January 15, 2015 at 2:52 pm

      Well thank you! I use the Canon T3i with 50mm f/1.8 Lens. I am still learning!

      Reply
  2. Maureen Minker says

    February 8, 2015 at 10:46 am

    I will make this recipe this week! Perfect for Florida!

    Reply
    • Mary Ann @ thebeachhousekitchen says

      February 8, 2015 at 11:37 am

      Would be delicious with some nice Florida grouper too!

      Reply
  3. Moving Quotes Chicago says

    February 24, 2015 at 7:35 pm

    Nice post. I used to be checking continuously this blog and
    I am impressed! Very helpful info specifically the remaining
    part :) I care for such info a lot. I used to be looking for this certain information for a long time.

    Thank you and good luck.

    Reply
    • Mary Ann @ thebeachhousekitchen says

      February 24, 2015 at 7:50 pm

      Thank you so much and thanks for following!

      Reply
  4. Trish says

    May 1, 2017 at 5:09 pm

    This sounds and looks like it will be delicious! I plan on making this for dinner this week. I would love to know the calorie count if you happen to know?

    Reply
    • Mary Ann says

      May 1, 2017 at 5:10 pm

      It’s one of my favorites! I’m sorry, but I don’t know the calorie count.I hope you enjoy it!

      Reply
      • Trish says

        May 1, 2017 at 8:02 pm

        No worries. I’m sure my hubby and I will enjoy it. I’ll let you know how it turns out. Thanks for the recipe!

        Reply
        • Mary Ann says

          May 1, 2017 at 8:11 pm

          Thanks Trish! Absolutely!

          Reply
  5. Paula says

    June 29, 2017 at 7:14 pm

    Everything was good except the fish was very salty? It states to use 1Tbsp In the blackening spices. I would use a 1/4 of that maybe even less. We drank a lot of water with this dinner. I will make it again for sure just with a lot less salt. Maybe its a typo and it should be a tsp?

    Reply
    • Mary Ann says

      June 29, 2017 at 9:01 pm

      Hi Paula. Did you use kosher salt? The grain size of kosher salt is larger than regular table salt. If you didn’t use kosher salt, I would try it next time with that. I like my spices a little salty, but if you don’t just lower than salt to your liking and enjoy! Thanks for trying my recipe and stopping by to leave a comment!

      Reply
  6. David Ireland says

    November 12, 2017 at 8:59 pm

    This was absolutely delicious! But i agree about the saltiness. Even with kosher salt, a tablespoon in this spice mix was too much to our liking. I’m going to make it again for sure, with less salt and add lemon juice. Thank you for the recipe!

    Reply
    • Mary Ann says

      November 13, 2017 at 9:47 am

      This is one of my favorite dishes to make when my husband catches fresh striped bass. Yes, just lower the amount of salt and the addition of the lemon juice sounds perfect! Thanks so much for following the BHK! And for your suggestions!

      Reply
  7. Chris Salman says

    February 20, 2019 at 1:02 am

    It said “intermediate” skill level, but nothing could be easier. The fish was subtly flavored and PERFECT. I bagged everything in parchment paper.

    No bass, so I used trout and compensated for the cooking time.

    Reply
    • Mary Ann says

      February 20, 2019 at 2:08 am

      So happy you enjoyed it Chris! This is one of my favorites. Thanks so much for taking the time to leave a comment!

      Reply
  8. Janet says

    November 1, 2019 at 4:37 pm

    My brother caught the fish and I cooked it with this recipe. It looked gorgeous and tasted even better! Thanks!

    Reply
    • Mary Ann says

      November 1, 2019 at 4:41 pm

      So happy you enjoyed it Janet!! It’s one of my favorites too! Happy Friday!

      Reply
  9. Jim N says

    September 21, 2020 at 6:44 am

    So simple and so good. I am on vacation in Cape Cod and in this COVID19 era, I brought a lot from my pantry at home to reduce trips out. I was missing olive oil (will fix that tomorrow) and shallot so I used butter , a small amount of finely diced yellow onion and didn’t add the last addition of butter. I didn’t have cherry tomatoes but coarsely chopped a nice summer ripe tomato. The dish with some striped bass from the local fish market was really awesome. With fish keepin it simple is always the best. My smaller piece of striper was done in 15 minutes. I will visit your site again.

    Reply
    • Mary Ann says

      September 21, 2020 at 7:35 am

      So happy you enjoyed this recipe Jim and made due with what you had. This is one of my favorites when we catch striper at the beach. Thanks so much for following and for taking the time to share your comment. Have an awesome week!

      Reply

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