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Gallery Broiled Striped Bass with Cauliflower and Capers Credit: Joseph De Leo Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 1 small head cauliflower (about 2 1/4 pounds), cut into 1/2-inch-thick slices 3 tablespoons extra-virgin olive oil, plus more for serving Coarse salt and freshly ground pepper 4 skin-on striped-bass fillets (each about 6 ounces) 2 tablespoons salt-packed capers, rinsed and drained 3 tablespoons golden raisins 2 tablespoons sherry vinegar Mixed fresh herbs, such as parsley, tarragon, and chives

Gallery Broiled Striped Bass with Cauliflower and Capers Credit: Joseph De Leo

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Broiled Striped Bass with Cauliflower and Capers      Credit: Joseph De Leo

Broiled Striped Bass with Cauliflower and Capers

Credit: Joseph De Leo

Broiled Striped Bass with Cauliflower and Capers

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Recipe Summary

prep: 15 mins total: 30 mins

Servings: 4

prep: 15 mins

total: 30 mins

prep:

15 mins

total:

30 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 small head cauliflower (about 2 1/4 pounds), cut into 1/2-inch-thick slices 3 tablespoons extra-virgin olive oil, plus more for serving Coarse salt and freshly ground pepper 4 skin-on striped-bass fillets (each about 6 ounces) 2 tablespoons salt-packed capers, rinsed and drained 3 tablespoons golden raisins 2 tablespoons sherry vinegar Mixed fresh herbs, such as parsley, tarragon, and chives

Directions

Preheat broiler with rack 6 inches from heating element. Place cauliflower on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Spread in a single layer and broil until crisp-tender and golden brown in spots, 10 minutes.

Drizzle fish with remaining 1 tablespoon oil; season generously with salt and pepper. Place on top of cauliflower, skin side up, and add capers to sheet. Broil until fish is just opaque throughout, 5 to 7 minutes. Add raisins and broil just until plump and hot, about 30 seconds. Drizzle fish and vegetables with vinegar, and divide evenly among 4 plates. Serve sprinkled generously with herbs and drizzled with more oil.

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All Reviews for Broiled Striped Bass with Cauliflower and Capers

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All Reviews for Broiled Striped Bass with Cauliflower and Capers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest