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Cooking with Chef Hermann: Oven Roasted Sea Bass with Capers and Bread

Oven Roasted Sea Bass with Capers and Bread


  •  2 Sea Bass fillet
  • 2 tsp. olive oil
  • 6 TB Butter
  • Salt and White Pepper
  • ½ lb. sourdough bread, day-old and cubed
  • 3 TB lemon juice
  • 2 TB white wine, dry
  • 1/4C capers
  • ¼ C parsley, chopped
  • ¼ C tarragon, chopped
  • Spring greens for garnish


Heat oven to 475.  In an oven-proof skillet, melt 3 TB of butter with the oil.  Season the fish with the salt and white pepper.  Add fish to hot skillet and brown, then flip.  Put in oven 8-10 minutes and transfer to plate.

Using the same skillet, melt the remaining butter.  Add the bread cubes, turning occasionally until golden.  Add the lemon juice and wine, cook about 1-2 minutes to reduce.  Add the capers and herbs to warm through.  Spoon the mixture over the fish and serve with side salad.