INGREDIENTS
3 garlic cloves
2 TBSP. parsley, chopped
1 TBSP. anchovy paste
2 tsp. Dijon mustard
1 cup mayonnaise
1 TBSP. grated lemon jest
3 TBSP. freshly squeezed lemon juice
Salt and pepper
3 lbs. striped bass, 3/4 to 1 inch thick, cut into 6 portions
4 scallions, white and green parts, chopped
2 TBSP. olive oil
3 TBSP. capers, drained
Lemon wedges, for serving
DIRECTIONS
Preheat oven to 500 degrees.
Line a sheet pan with aluminum foil.
Caesar Dressing:
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 tsp. salt and 1/2 tsp. pepper. Pulse to make a smooth sauce.
Place the fish on the pan and sprinkle both sides generously with salt and pepper.
Set aside one third of the sauce to serve with the fish.
Spread the fish on one side with half of the remaining sauce.
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 foil and allow to rest on the pan for 10 minutes.
Heat the oil in a small pan until hot.
Add the capers and cook until they start to pop.
Serve the fish hot with the lemon wedges, capers and the reserved Caesar sauce.
Serves 6.
