Striped Bass with Balsamic Vinegar and Capers

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Posted by in Recipes on Sep 11, 2012 . .

4 six ounce fillets of boneless skinless striped bass
1/2 cup + 2 Tablespoons Olive Cart Butternut Squash Seed Oil
3 Tablespoons Olive Cart South Haven 25 year Aged Balsamic
1 large garlic clove, minced
2 springs parsley, stemmed and chopped
10 capers, rinsed
1 Teaspoon Dijon mustard
salt and pepper to taste

In a small bowl whisk together parsley, Olive Cart South Haven 25 year Aged Balsamic, Dijon mustard, cpaers and 1/2 cup Olive Cart Butternut Squash Seed Oil. Season to taste with salt and pepper. Set sauce aside.

Rub the fillets with the 2 Tablespoons of Olive Cart Butternut Squash Seed oil and the minced garlic. Season with salt and pepper. Bake the fillet in a 400 degree oven for 7-10 minutes until they are cooked through.

Pour the sauce over the cooked fillets

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