Another Barefoot Contessa recipe that I’m going to try…Caesar-Roasted Fish. Eager to prepare this dish I drove to the local market 99 Ranch and walked immediately to the fish section. I looked at all the fresh fish displayed and did not immediately see fresh striped bass until I was directed to the fresh whole striped bass staring at me. It smelled so fresh just like the sea and asked the butcher to scale the fish and remove the gut for me. I was already picturing me preparing the dish that I saw Ina prepare. I wanted to cook the fish including the head and tail. Need I say more…..I’m Filipino and love all parts of the fish.
- 2 large garlic cloves, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon anchovy paste
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 3 pounds striped bass steaks, 3/4 to 1 inch thick cut into 6 portions
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 2 tablespoons olive oil
- 3 tablespoons drained capers
- Lemon wedges, for serving
Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
Place the fish on the pan and sprinkle both sided generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzed capers, and the reserved Caesar sauce.
Fresh fish is so good that I am looking forward to preparing it versus previously frozen somehow the taste is not the same. I told mom that Ina would be shaking her head if she saw my fish presentation so please forgive me. I should have filet the fish or thinner steak. This is not the best food presentation but the fish, OMG!!!! this fish is amazing and can’t wait to prepare this recipe for my sister and brother-in-law. Mom really enjoyed it especially the Caesar sauce. I am already thinking of another fish that I can use to prepare…like catfish, tilapia, salmon or any fish that is firm and flaky.
Ciao for now!!!