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5 from 1 vote
Striped Bass Fillets with Tomatoes and Capers
Striped Bass Fillets with Tomatoes & Capers
Course: 40 minutes
Servings: 4
Author: Mary Ann Dwyer
  • 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
  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.