Striped Bass with Caper Sauce

Striped Bass with Caper Sauce


  1. large striped bass
  2. salt
  3. butter
  4. capers
  5. lemon juice
  6. vinegar
  7. pepper


Clean and trim a large striped bass, cut two incisions across the back, tie in a circle, and boil slowly in salted water for forty minutes. Drain, pour over a Caper Sauce, garnish with parsley, and serve.

Caper Sauce: Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar and salt and pepper to taste. Add half a cupful of capers. Serve hot

About the Author Sarah

"I Love Cooking, and All Things Fish"