Dinner

Pan-Seared Striped Bass with Charred Romanesco, Brown Butter Emulsion & Crispy Capers

Name: Pan-Seared Striped Bass with Charred Romanesco, Brown Butter Emulsion & Crispy Capers
Prep time: 12 min
Cook time: 26 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 skin-on striped bass fillets (6 oz each); 3 cups romanesco florets (about 1 small head); 4 tablespoons unsalted butter, divided; 2 tablespoons fresh lemon juice; 3 tablespoons nonpareil capers (packed in brine), drained; 1 small garlic clove, thinly sliced; 2 tablespoons extra-virgin olive oil; sea salt and cracked black pepper; fleur de sel for finishing; small handful of fresh parsley leaves

A whole striped bass fillet is seared skin-side down until the skin crisps and curls slightly, the flesh turns opaque and flakes gently. Romanesco florets are charred in a screaming-hot cast iron until their edges blacken and sulfurous notes mellow into sweet nuttiness. The pan sauce—brown butter emulsified with fresh lemon juice and capers—marries the dish.

587calper serving 39gprotein 20gcarbs 42gfat 12min prep 26min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this