Best 6 Sea Bass With Lemon And Caper Sauce Recipes

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Embark on a culinary journey with our exquisite sea bass recipe, where delicate flavors dance on your palate. This dish showcases the perfect balance between the sea's bounty and the tangy brightness of lemon and capers.

Dive into the delectable world of pan-seared sea bass, where crispy skin envelops succulent, flaky flesh, infused with the aromatic essence of garlic and herbs. Alongside this masterpiece, discover a medley of culinary delights, from the classic lemon and caper sauce that elevates the fish to new heights to the vibrant salsa verde that adds a burst of freshness.

For those seeking a taste of the Mediterranean, our baked sea bass with lemon and herbs is a symphony of flavors. The fish, nestled in a fragrant broth infused with lemon, garlic, and aromatic herbs, delivers a tender and juicy experience that will transport you to the shores of the Mediterranean.

If you're craving a lighter option, our sea bass ceviche is a refreshing treat. This Peruvian-inspired dish combines the delicate flavors of sea bass, citrus juices, and a hint of chili, creating a tantalizing appetizer or light lunch.

And for those with a penchant for bold flavors, our sea bass with chorizo and clams is a must-try. The spicy chorizo and briny clams add a delightful dimension to the mildness of the fish, resulting in a harmonious blend of textures and tastes.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SEA BASS WITH LEMON CAPER BUTTER SAUCE



Grilled Sea Bass with Lemon Caper Butter Sauce image

This is amazing tasting sauce just the right balance of creamy, salty, and sour.

Provided by barbara lentz

Categories     Seafood

Time 15m

Number Of Ingredients 8

4 4 oz sea bass fillets skinless
3 Tbsp lemon juice
1 Tbsp white wine vinegar
1 small shallot minced
1/2 c cold butter cut into pieces
1 Tbsp each drained capers and fresh parsley chopped
salt and pepper to taste
2 tsp lemon zest for sprinkling

Steps:

  • 1. On a grill or grill pan. Cook the fish until no longer pink but still flaky. Turning to get good grill marks.
  • 2. To make the sauce In a small saucepan add the lemon juice, vinegar, and shallots Cook until the liquid is reduced to about 2 tbsp.
  • 3. Add the butter one pat at a time whisking constantly until melted and creamy looking. Stir in the capers, parsley and taste and adjust for salt and pepper.
  • 4. Place the sauce on the plate then top with fish fillet. Sprinkle a little lemon zest on top

SEA BASS WITH LEMON AND CAPER SAUCE



Sea Bass with Lemon and Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
  • Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
  • In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
  • Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
  • Note: if sea bass is not available, any firm white fish can be substituted.

SEA BASS WITH CITRUS-OLIVE-CAPER SAUCE



Sea Bass With Citrus-Olive-Caper Sauce image

Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.

Provided by Liza Schoenfein

Categories     Fish     Olive     Low Carb     Low Cal     Dinner     Lemon     Seafood     Bass     Healthy     Capers     Self     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 sea bass fillets (about 5 ounces each), skin on
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 lemons, peeled and thinly sliced, segments halved
Juice of 2 lemons
2 tablespoons chopped fresh oregano
2 tablespoons capers, rinsed
3/4 cup pitted Kalamata olives, roughly chopped

Steps:

  • Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.

SEA BASS WITH LEMON CAPER FETTUCCINE



Sea Bass with Lemon Caper Fettuccine image

Categories     Pasta     Sauté     Quick & Easy     Lemon     Bass     Gourmet

Yield Serves 2

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons fresh lemon juice
1 tablespoon drained bottled capers
1/8 teaspoon cayenne
1 tablespoon minced fresh parsley leaves
1/4 pound fettuccine
two 6-ounce sea bass or salmon fillets
1 teaspoon vegetable oil

Steps:

  • In a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl. In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with the lemon mixture and salt to taste until the mixture is combined well.
  • Pat the fillets dry and season them with salt and pepper. In a non-stick skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake. Divide the fettuccine between 2 heated plates, top it with the fillets, and drizzle each fillet with half of the remaining 1 tablespoon lemon mixture.

CHILEAN SEA BASS WITH CAPER SAUCE FROM CAFE NAPOLI



Chilean Sea Bass With Caper Sauce from Cafe Napoli image

Make and share this Chilean Sea Bass With Caper Sauce from Cafe Napoli recipe from Food.com.

Provided by Sharon the Rocket

Categories     < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces chilean sea bass
3 tablespoons canola oil
2 fresh garlic cloves, divided
3 tablespoons olive oil
1 tablespoon capers with juice
1 tablespoon fresh lemon juice
1 pinch , black or 1 pinch ground white pepper
1 pinch salt
2 pinches dried oregano, divided
1 pinch of chopped fresh parsley leaves
6 ounces fresh spinach, blanched

Steps:

  • Preheat oven to 400 degrees.
  • Place the flour in a shallow dish and add salt and pepper to season it, mix. Coat both sides of the sea bass fillets with the flour.
  • Heat a cast iron or oven-safe skillet over medium-high heat. Add canola oil and swirl to coat the bottom. When the oil hot and begins to shimmer, place the coated fish in the hot skillet and cook until the bottom browns. Turn the fish over and cook for 1 minute.
  • Place the skillet in the oven and bake for about 8 minutes, and then take out of the oven to test for doneness. Place a fork into the thickest part of the fish at a 45 degree angle and lift gently. The fish should be opaque, not translucent and should easily flake when done. If it needs more time, return to the oven for 2 minutes. It should be cooked through and brown on both sides.
  • While fish is cooking, pound garlic cloves with the flat side of chef's knife, peel and trim the end, then chop into a fine mince. Place half of the minced garlic in a small bowl, reserving the rest for the spinach. Add 2 tablespoons olive oil, capers with juice, lemon juice, salt, pepper, oregano, and parsley. Whisk together to incorporate and set aside.
  • For the spinach, heat a skillet over medium-high heat. Once hot, add 1 tablespoon olive oil, reduce heat to medium low and add remaining minced garlic, salt, pepper, and oregano to pan. Cook until garlic is aromatic. Add blanched spinach, stir and cook until the spinach is hot.
  • Once the fish is cooked, the sauce is made and the spinach is sauteed, plate the dish. Place spinach on the plate, taking care that no moisture pools from the saute. Top with sea bass and finish with lemon sauce.

Nutrition Facts : Calories 1462.5, Fat 89.1, SaturatedFat 10.2, Cholesterol 92.9, Sodium 1624.7, Carbohydrate 106, Fiber 8, Sugar 1.6, Protein 60.6

BAKED SEA BASS WITH LEMON CAPER DRESSING



Baked sea bass with lemon caper dressing image

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 7

4 x 100g/4oz sea bass fillets
olive oil, for brushing
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Steps:

  • To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
  • Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Choose the freshest sea bass possible. Fresh sea bass will have bright, clear eyes, red gills, and a firm, springy body.
  • Score the sea bass before cooking. This will help the skin crisp up and allow the flavors of the sauce to penetrate the fish.
  • Use a hot skillet to sear the sea bass. This will create a nice crust on the outside of the fish while keeping the inside moist and flaky.
  • Don't overcook the sea bass. Sea bass is a delicate fish that cooks quickly. Overcooked sea bass will be dry and tough.
  • Serve the sea bass immediately with the lemon and caper sauce. The sauce is best when served hot.

    Conclusion:

    Sea bass with lemon and caper sauce is a delicious and elegant dish that is perfect for a special occasion. The bright flavors of the lemon and capers complement the delicate flavor of the sea bass perfectly. This dish is sure to impress your guests.

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