Caesar Roasted Fish

I was trying to come up with an impressive non-meat dish to serve this boy I like on Good Friday. If you're Catholic, you know you can't eat meat. Now, this boy really likes short ribs. But, as you can see, I couldn't make short ribs so I had to come up with something delicious and not carne related. This worked too! (although I'm sure he still wants me to make him short ribs).

*sorry, no picture! i was caught up in impressing the boy and forgot*

Caesar Roasted Fish

Adapted from Barefoot Contessa

Ingredients

2 large garlic cloves, chopped

1/4 c chopped fresh parsley

1 tbsp anchovy paste

2 tsp Dijon mustard

1 c mayo

1 tbsp lemon zest

3 tbsp lemon juice

Salt

Pepper

3 lbs striped bass steaks, 3/4 -1 inch thick (cut into 6 portions)

*My store didn't have bass steaks so I used Rockfish

1/2 c chopped scallions

2 tbsp olive oil

3 tbsp drained capers

Lemon wedges, for serving

Directions

Preheat oven to 500 degrees. (Be sure your oven is clean or it will burn whatever is in there). Line a sheet with foil.

For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor and pulse until garlic is minced. Add the mayo, lemon zest, lemon juice, 1 tsp salt and 1/2 tsp pepper, and pulse to make a smooth sauce.

Place the fish on the pan and sprinkle with salt and pepper on both sides. Set aside 1/3 of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce. Turn the fish and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.

Roast the fish for 10-12 minutes, until the center is just barely cooked. Cover the fish with foil and let rest for 10 minutes.

Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 seconds to 60 seconds, until they start to pop and become very crisp. Serve the hot fish with the lemon wedges, frizzled capers, and the reserved sauce.

I also made roasted red potatoes and roasted asparagus to go along with the fish. Cut the potatoes into quarters, toss with olive oil, salt and pepper then roast at 500 degrees for 25 min or so. While the potatoes are cooking, you can add the fish. When the fish are almost done, throw in the asparagus as it only requires a few minutes to get crisp tender. Enjoy!