INGREDIENTS
4 striped bass fillets
4 TBSP olive oil
1 TBSP kosher salt
1 tsp. paprika
2 tsp. garlic powder
1 tsp. ground black pepper
1/2 tsp. thyme leaves
1/4 cup shallots, finely chopped
1/2 tsp. oregano
2 1/2 TBSP capers, drained and rinsed
1 pint heirloom grape tomatoes, halved
1 tsp. kosher salt
1 TBSP butter
1/2 tsp. ground black pepper
1 TBSP balsamic vinegar
Cooking spray
DIRECTIONS
Preheat oven to 400 degrees.
Lightly spray a baking dish large enough to fit the 4 fillets with cooking spray.
In a small bowl combine the salt, paprika, garlic powder, pepper and thyme leaves for the blackening spice.
Mix thoroughly.
Place the fillets in the baking dish.
Drizzle with 2 TBSP olive oil and sprinkle with the blackening spice.
Bake for 20 minutes.
While the fillets are baking make the tomato and caper sauce.
In a nonstick skillet heat 2 TBSP olive oil over medium-low heat.
Add chopped shallots, oregano and capers and cook 3 to 5 minutes or until golden.
Add halved tomatoes.
Season with salt and pepper. Stir.
Add butter and balsamic vinegar.
Cook 3 to 5 minutes until bubbly.
When fish is done remove from the oven and spoon the tomato caper mixture evenly over the fish.
