This isn’t so much about the fish as it is about the sauce. A creamy, mouthwatering sauce called Caesar Sauce. You’re going to want to remember it because it will make any fish you roast sing. Not to mention it’s ridiculously easy to whip up.
This sauce is so versatile that you can use it with just about any fish you want. I made it with both salmon and seabass and it worked with both beautifully. You’ll be smacking your lips long after you take a bite because the anchovy and lemon in the sauce just packs a punch of savoury and tart umami flavours that make you want more.
This delicious dish requires minimum prep and clean up which is exactly how I want my meals done whether it’s a tired weeknight or when I’m hosting a dinner party. Heck, I think everyone should have a jar of this sauce sitting in their fridge because it’s great for just about any night.
I halved the amount of salt for the sauce from Ina Garten’s original recipe because the anchovy paste already adds quite a lot of salt. Don’t stop at fish, try it as a dip with raw veggies, pour it over roasted vegetables, or bake it over chicken. This Caesar Sauce I tell you is GOLDEN.
Adapted from Ina Garten
What you need:
2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice (1 big lemon)
Kosher salt and freshly ground black pepper
3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions or (or any other fish of your choice)
1/2 cup chopped scallions, white and green parts (4 scallions) (optional, I omitted this)
2 tablespoons good olive oil
3 tablespoons drained capers
Lemon wedges, for serving
What to do:
1. Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
2. For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
3. Place the fish on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions (if you’re using it) and allow to stand for 10 minutes.
4. Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes. (If you are using salmon or halibut serve fish immediately after roasting. Don’t tent with aluminum foil as you want the cooking to stop immediately.)
5. Meanwhile, heat the oil in a small saute pan until hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the fish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.