Oven-Roasted Bass in Cream, Horseradish and Caper Sauce
Note: This easy recipe is best with a flaky but firm-fleshed white fish, such as black cod, Chilean sea bass, striped bass, swordfish or cod. The roasting time reflects the author’s preference for slightly underdone fish; cook it longer if you prefer (but not too long!). The cream sauce is whisked together in a few minutes. The cream is initially whipped just enough to make it slightly frothy before the rest of the ingredients are added and the sauce is heated in a microwave oven for 45 seconds to warm it before serving. This sauce also goes well with steamed or poached scallops or shrimp. From “A Grandfather’s Lessons: In the Kitchen With Shorey,” by Jacques Pépin.
• 4 black cod or Chilean sea bass fillets (4 to 5 oz. each and 1 in. thick; see Note)
• 1/4 tsp. salt, divided
• 1/2 c. heavy cream
• 2 tsp. grated or bottled horseradish
• 2 tsp. drained capers
• 2 tsp. fresh lime juice
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. coarsely chopped fresh dill
Heat oven to 350 degrees.
Arrange the fish on a baking sheet lined with nonstick aluminum foil. Sprinkle with 1/8 teaspoon salt.
To prepare the sauce, pour the cream into a microwaveable bowl and whip it with a whisk for 10 to 15 seconds, just until frothy. Add the horseradish, capers, lime juice, remaining 1/8 teaspoon salt and the black pepper, and stir.
Place the fish in the oven for 10 minutes, for a slightly underdone interior, or longer if you prefer. Meanwhile, heat the sauce in microwave for 45 seconds to warm it.
Place the fish on warmed plates and spoon the sauce on top. Sprinkle with the dill and serve immediately.