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Striped Bass with Squash Seed Oil, Balsamic Vinegar and Capers

 

Ingredients:

4 (six oz) fillets of boneless skinned striped bass

½ C + 2 T Olive Destination Butternut or Delicata Squash seed oil

3 T Olive Destination Traditional 18 year Balsamic Vinegar

1 large clove garlic, minced

2 springs parsley, stemmed and chopped

10 capers, rinsed

1 tsp. Dijon mustard

S +P to taste

 

Method:

In a small bowl whisk together the parsley, balsamic, Dijon mustard, capers, and ½ cup squash seed oil of your choice. Season to taste with salt and pepper. Set sauce aside.

Rub the fillets with the 2 T of squash seed oil and the minced garlic. Season with salt and pepper. Bake the fillets in a 400 F oven for 7-10 mins until they are cooked through.

Pour the sauce over the cooked fillets.

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