Steamed Bass With Fennel Parsley And Capers Recipe

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

Put onion, fennel, and lemon juice in a medium saucepan and cover with 1 inch of water.

Bring to a boil and simmer for 5 minutes.

Remove from heat and put in the 2 portions of fish, seasoned with sea salt.

Sprinkle with capers and parsley and cover the pan.

Simmer for about 8 to 10 minutes, until fish is almost flaky.

Place the vegetables in the bottom of a shallow bowl and the fish on top; drizzle with olive oil, and sprinkle with fresh parsley.