I had never prepared sea bass before. This grilled version with a caper berry butter was delicious. I paired it with a savory rice and steamed asparagus. What a wonderful Sunday dinner with very little effort! Taste Tester Tom gave it a Winner Winner!

Pre-heat your oven to 400 degrees.
Pat dry the fish filets. Coat the bass with olive oil and add filets skin side down to a heated (medium high heat) cast iron skillet. Cook without turning for 5 minutes. Turn over filets and cook for an additional 5 minutes without turning. Remove from heat and place the skillet in the pre-heated over for an additional 5 minutes.
Slice the caper berries and set aside. Melt about a 1/4 cup real butter in the microwave. Stir in caper berries and a bit of their juice. Add a tiny bit of lime juice.

Remove filets from oven. They will be delightfully golden and crispy on the outside and tender and flakey on the inside.

Serve each filet with the caper berry butter spooned over the top. So good!

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