Caesar-Roasted Fish
Show: Barefoot Contessa
Episode: Going Local
Rate This RecipeRead users' reviews (44)
- Recipe categories: Fruit, Lemon, Fish, Bass,
- recipe
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Average Rating:
Total Reviews: 44
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By markosak
on February 07, 2013
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As usual, Ina comes up with another great one. I used this on Cod filet pretty much as specified in the recipe. Next time I will lower the oven temp for this particular fish. Sauce one one side will probably be more than enough as we found it pretty salty... but still delicious! DO NOT skip the scallions and capers. They add so much complexity to the dish. Served with broiled parmesan tomatoes and broccoli rabe. Awesome meal.
By eyetelluall_122...
lufkin, 83
on January 09, 2013
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I just watched this episode and Ina only placed sauce on one side of fish, not both as instructed in the recipe. This was a big difference for me. Loved it.
By lindamere
on January 05, 2013
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I also used sea bass and had no anchovy paste or parsley. It was one of the best fish sauces I have had in a long time. Guests liked it a lot. Will use this recipe often. The capers and oil just added a extra nice touch.
By beckyames
on November 12, 2012
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We love this recipe. I used swordfish steaks and it was excellent. I've done it both ways but to save a step due to time, once I added the capers into the sauce before spreading on the fish and roasting instead of frying the capers at the end. It was great. Wonderful recipe!
By karenfar
Huntington Beac...
on September 04, 2012
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We bought 2 whole striped bass from Santa Monica Seafood (for 5 of us and had them filleted which came to 1 1/2 pounds. It was actually enough. It is a good recipe but the sauce was quite thick and didn't look like the TV program or photo, good flavor though.
By RoxyheartsAlex
Lake Worth, FL
on August 21, 2012
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Love this recipe. Didn't change a thing.
By kbau74
Oviedo, FL
on May 23, 2012
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This turned out pretty well. Not a big fan of capers, so I left them out. Hubby says it was too citrus-y for him, so I will probably use less lemon juice next time.
By joisy99
Montclair, NJ
on April 30, 2012
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This is absolutely delicious. I highly recommend this dish! I made it exactly according to the recipe and the sauce tasted amazing. The only minor things I added were another sprinkle of raw scallions and chopped parsley to the fish before serving. As another reviewer said below, don't skip the capers, they are fantastic! I served this with Ina's roasted vegetable recipe - roasted fingerling potatoes and chopped fennel bulbs with asparagus and haricot verts tossed in olive oil, salt and pepper. In my opinion, this was as close to a restaurant quality meal as it gets at my place! Thanks Ina!
By linda.realty_12...
Roslindale, MA
on April 18, 2012
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I will eat this sauce on anything! I prepared the dish with salmon instead of sea bass and it was delish. I can easily see the sauce on blanched or steamed green beans, asparagus, broccolini with crumbled hard-boiled eggs on top. A winner -- thank you, Ms. Garten!
By Sonia63
on November 20, 2011
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Once again, Ina hits it out of the park. My husband and I were looking to branch out in the fish department since we mainly eat salmon at home. I tried this recipe using grouper because red snapper was unavailable. I halved the recipe for two fillets and went for it. It was outstanding! And easy! My husband loved it. I may even try this recipe on the my two sons.....Thank you Ina, you are awesome.