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Baked Striped Bass with Sherry Vinaigrette, Olives and Capers
Sara Moulton
Ingredients
1/4 cup sherry vinegar
2 teaspoons anchovy paste or 2 anchovy fillets, minced
Kosher salt and freshly ground pepper, to taste
1/2 cup extra virgin olive oil
3/4 cup pitted Mediterranean black olives, preferably kalamata, finely chopped
1 tablespoon drained bottled capers, finely chopped
1 small shallot, minced
1 garlic clove, minced
1 teaspoon dried oregano
6 skinless striped bass fillets, about 6 ounces each
Directions
Preheat the oven to 400 degrees F. Combine the vinegar and anchovy paste in a small bowl and add salt and pepper to taste. Whisk until well blended. Whisk in the olive oil. Stir in the olives, capers, shallot, garlic and oregano.
Arrange the fillets skinned sides down in baking dish large enough to hold the fish fillets in one flat layer. Season well with salt and pepper. Spoon a small amount of the vinegar and oil mixture over each fillet and drizzle the rest around the bottom of the dish. Cover with foil, and bake until opaque throughout and firm to the touch, 25 to 30 minutes. Transfer to warm serving plates and spoon in any juices in the bottom of the baking dish. Serve warm.
Suggestions
Serves six.