Bassa With Creamy Caper Sauce

So. I just spent the last three (amazing) days in Boston, and I’m busy unpacking, washing stuff, you already know. A quick dinner is a must, I can’t order out (spent all my money on lobster). Luckily I know plenty of quick recipes! This one is super yummy as well. Gotta love those capers!


What you’ll need:

  • 1 1/2 pounds Bassa
  • 1/2 cup flour
  • 3 tbsp canola oil
  • 3 tbsp dry white wine
  • 3 tbsp heavy cream
  • 1/4 pound unsalted butter
  • 1/2 tbsp fresh lemon juice
  • 1/2 cup capers
  • salt and pepper

Season the bassa with salt and pepper, then dredge in the flour. Heat 2 tbsp oil in a medium frying pan. Working in batches, pan fry the fish for 2 minutes on each side without crowding, adding more oil if needed. Transfer to a plate lined with paper towels.

Discard excess oil from the pan, and wipe it with a paper towel. Bring the wine to a boil over medium heat, simmer until reduced by about half. Add the cream. Reduce heat to low. Whisk in the butter in pieces, one at a time. Whisk in lemon juice. Stir in capers.

Transfer the fish to the pan, and reheat. Simmer for 3 minutes. Serve with pasta of your choice.


Bon Appétit!

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