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Steamed Bass with Fennel, Parsley, and Capers

This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne; 2009). It makes two servings -- you can share with a friend, keep one portion for the next day, or halve the recipe.

http://www.marthastewart.com/130724/steamed-bass-fennel-parsley-and-capers
4.5
Rated
90100(2)2
  • Yield Serves 2

Ingredients

    • 1/4 medium white onion, sliced
    • 1 fennel bulb, thinly sliced
    • 1/2 lemon, juiced
    • 2 5-ounce portions of striped bass
    • 1/2 teaspoon sea salt
    • 1 tablespoon capers, rinsed
    • 1/4 cup Italian parsley, chopped
    • 2 tablespoons extra-virgin olive oil
    • Additional olive oil and chopped fresh parsley, for garnish

Directions

  1. Put onion, fennel, and lemon juice in a medium saucepan and cover with 1 inch of water.
  2. Bring to a boil and simmer for 5 minutes.
  3. Remove from heat and put in the 2 portions of fish, seasoned with sea salt.
  4. Sprinkle with capers and parsley and cover the pan.
  5. Simmer for about 8 to 10 minutes, until fish is almost flaky.
  6. Place the vegetables in the bottom of a shallow bowl and the fish on top; drizzle with olive oil, and sprinkle with fresh parsley.

Cook's Note

Serve one cup of steamed brown rice per person on the side, if desired.

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