The Lemon Sea Bass Caper

 

I rarely measure anything (my husband’s glad about that), but I had some nice sea bass that I wanted to cook up. If you need measurements, cookbooks and mathematical equations for cooking, you’re at the wrong place.  Head on over to the cooking channel, otherwise, a little dab’l do ya….

Combine some olive oil, lemon juice, capers and cayenne pepper in a large bowl. Save a small portion in a separate bowl.

Cook up some spaghetti or fettucine in boiling water. Drain. Toss into that large bowl w/lemon/caper sauce.

Lightly flour and salt ‘n pepper a few pieces of sea bass (mine was skinless).

Heat light layer of canola or vegetable oil in bottom of a pan (I used my black wrought iron pan) till  really hot but not smokin’! (Drop of water will sizzle in pan..but so will your face, so back off)

Saute sea bass about 2-3 minutes on each side. (Meanwhile, wander on over and preheat the oven to 425 degrees).

Throw entire pan into the 425 degree oven for about 10 minutes (or if not ovenproof pan, saute a little longer on each side until fork tender).

Plop the spagetts in a really pretty serving dish. Add sea bass around the top (I divided the fish into portions). Drizzle small portion of saved lemon/caper sauce over the whole thing.

Damn, that’s eatin’.