The assertive flavors of capers, garlic, and sun-dried tomatoes make this 15-minute dish an ideal choice if you’re craving the sunny flavors of the Mediterranean. If you want to add a little heat, sprinkle a few crushed red pepper flakes into the food processor before blending the ingredients together.
- Cook Time
- Prep Time
- 6 ServingsServings
- 3 tablespoons capers, drained
- 8 oil-packed sun-dried tomato slices, plus 3 tablespoons of the oil
- 4 scallions, white parts only
- 2 garlic cloves, peeled
- Kosher salt and freshly ground pepper
- 6 sea bass fillets, about 6 ounces each, skin removed
Combine the capers, sun-dried tomatoes and their oil, the scallions, and garlic in the bowl of a food processor and process until a paste forms, about 1 minute. Season to taste with salt and pepper.
Place the fillets in a single layer in a baking dish. Using the back of a spoon, rub the paste all over the tops of the fillets. The fish can be covered and refrigerated at this point for a few hours.
Preheat the oven to 400°F. Cover the dish with aluminum foil and bake for about 12 minutes, until the fish flakes apart when pricked with a fork.