Baked Fish and Vegetables with Tangy Caper Sauce

Name: Baked Fish and Vegetables with Tangy Caper Sauce
Yield: makes 6 servings
Ingredients: 2 pounds red potatoes, peeled and cut into 1/8-inch slices (about 6 cups); 4 cups thinly sliced fennel (about 2 small bulbs); 1 tablespoon olive oil; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon fennel seeds; 3 garlic cloves, minced; 1 (28-ounce) can whole tomatoes, drained and chopped; 3/4 cup dry white wine; 6 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons grated lemon zest; 3 teaspoons chopped fresh oregano; 6 (6-ounce each) sea bass fillets, or other firm white fish fillets; Tangy Caper Sauce (recipe follows); 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons chopped fresh oregano; 1 teaspoon salt; 1 teaspoon grated lemon zest; 2 garlic cloves, minced; 3 tablespoons capers, drained; Dash of freshly ground black pepper; (makes 1/4 cup sauce)

December 9, 2011

“Good for you” doesn’t have to mean “bland.” Crystal is a sucker for lots of flavor, and this dish is an extravaganza for her palate! It’s light, fresh, and oh-so-flavorful. While the fish and roasted vegetables have a wonderful taste all on their own, Crystal adores the tangy caper sauce that makes this dish sing! Capers—small green pockets of salty goodness—are actually the unopened flower buds of a Mediterranean bush, Capparis spinosa. Once harvested, they are dried in the sun and then pickled in either a vinegar brine or packed in salt. There is a rather large variety of capers, varying in size and origin. Feel free to experiment to find the ones you like best, but we typically prefer the smaller nonpareille size that hails from southern France. If you are trying to watch the amount of salt in your diet, rinse the capers and pat dry with a towel before adding them to the sauce.

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