Fennel-roasted striped bass, tiny tomatoes and crispy capers from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • Eat Your Books

    Can substitute halibut for striped bass.

  • peaceoutdesign on July 10, 2025

    I used Sea Bass filets and this worked well. It was delicious and just another recipe in the arsenal of good fish recipes.

  • blintz on September 23, 2020

    First time cooking striper and this recipe was a big hit! The red onion crisped up nicely and so did the capers. Definitely company-ready and it looks beautiful when it comes out of the oven. The veggies all came from the CSA and the fish was delivered by bike, so a very locavore meal!

  • westminstr on May 11, 2015

    Really liked this dish! It was easy but seemed fancy. I used black bass instead of striped bass, and I only had a pound of fish, but I used the full amount of vegetables. Since I had three small fillets instead of one large one, I altered the procedure a bit. I added some olive oil and seasoning to the veg and let them roast for a while before adding the fish and capers and a bit more oil. This worked well for the fish but with less time in the oven my capers didn't become crisp, but they were still good. I halved the capers but wanted more. The caper viniagrette seemed very promising and exciting based on initial tastes. Unfortunately my daughter dumped the whole bowl on the floor before we got to use it. I made a half recipe of the vinaigrette and that was more than enough, next time I would go with 1/3.

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