Roasted Striped Bass, “Baked Clam” Style

fullsizerender-5This tastes really fresh and lemony, it’s so delicious and nice and light (the breadcrumbs don’t make it heavy). It’s really smooth and easy to eat- heavenly! This was so good I went back for a second portion. This recipe is wheat free, gluten free, sugar free and dairy free and is from Gwyneth Paltrow’s cookbook “It’s All Good“.

  • 1/2 cup plain gluten free bread crumbs
  • 1 heaped tablespoon drained capers
  • 1 heaped tablespoon finely chopped Italian parsley
  • 2 garlic cloves, finely minced
  • A big pinch of coarse sea salt
  • A few healthy grinds of black pepper
  • Zest of 1/3 lemon
  • 1 generous tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • Four 6 oz fillets striped bass
  • 4-8 high quality anchovy fillet it desired (I did not desire!)

Preheat the oven to 230 C, line a baking sheet with parchment paper and set it aside.

In a small bowl, stir together the bread crumbs, capers, parsley, garlic, salt, pepper, lemon zest and juice and olive oil. The mixture should be the texture of wet sand. Add a bit more olive oil if needed.

Put the fish on the prepared baking sheet and top each fillet with 1/4 of the bread crumb miture. Drape an anchovy or 2 over each fillet if using. Roast the fish until it’s cooked through and the bread crumb is nicely browned- approximately 20 minutes.

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