I would consider myself both lucky and a unlucky that my children enjoy seafood. Really more lucky that they are not picky but when you have to buy enough fish to serve 5, it can get pricey.
I went to a local fish market to pick up the fish for this recipe because if they did not have what I needed I wanted to be sure the fish monger would have an educated opinion for another option as well as know what was the freshest.
The best advice I have heard when choosing a fish recipe is don’t be stuck on the type of fish in the recipe. Often it will not be the freshest or they won’t have any in stock. When you go to a place that you like and trust they can suggest other types of fish that would go well with the preparation method.
I did not bring my recipe with me but asked for something close to Swordfish that would stand up to this sauce. I was given local Rock Fish. I also asked them to cut the fish in the proper serving sizes as I knew my knives were probably not as sharp as theirs.
I prepared the Caesar sauce while the oven was heating. If you were entertaining and did not want all the clean up while your guests were enjoying appetizers, you could prepare the sauce earlier and just take it out to get to room temperature while you were preheating.
This was and incredibly easy but delicious dish for our family. The kids gobbled it up. I had never cooked capers before but they added a wonderful texture to the dish. It also makes more sauce that I prefer to definitely serve some on the side for your guests to serve themselves.
This is a great and super easy recipe that is fancy enough for a dinner party or date night and easy enough to throw together for your weeknight family dinner.
When you are not trying to be budget friendly!! The clean up is even easier with as you line the cookie sheet with tinfoil.
Casear Roasted Fish From HOW EASY WAS THAT
- 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 (to serve 3 kids and 2 adults I only got 2 lbs)
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 2 tablespoons good olive oil
- 3 tablespoons drained capers
- Lemon wedges, for serving