Striped Bass with Squash Seed Oil, Balsamic Vinegar and Capers
4 (six oz) fillets of boneless skinned striped bass
1 large clove garlic, minced
2 springs parsley, stemmed and chopped
10 capers, rinsed
1 tsp. Dijon mustard
S +P to taste
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.