2 sprigs parsley, chopped
3 Tbsp Traditional Balsamic Vinegar
1 tsp Dijon mustard
10 capers, rinsed
1/2 Cup + 2 Tbsp Butternut Squash Seed Oil
1 large clove garlic, minced
4 x six oz fillets of boneless, skinless striped bass
Salt and Pepper, to taste


In a small bowl, whisk together parsley, vinegar, mustard, capers, and 1/2 Cup Butternut Squash Seed Oil. Season mixture to taste with salt and pepper.

Rub bass fillets with 2 Tbsp of the butternut squash seed oil and the minced garlic. Season fillets with salt and pepper. Bake fillets in lightly greased baking dish in a 400-degreeF oven for 7 – 10 minutes, or until fish are cooked through.

Remove from oven and transfer to serving dish or individual plates. Pour the caper sauce over cooked fillets and serve immediately.

Serves 4.

This recipe adapted from a dish by Chef Noah Sheetz, Governor’s Mansion, Albany NY, via WholeHeartedFoods.


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