Ingredients
- 3 tablespoon capers, drained
- 8 tablespoon oil-packed sun-dried tomato slices, plus 3 tablespoons of the oil
- 4 tablespoon scallions, white parts only
- 2 tablespoon garlic cloves, peeled
- 6 tablespoon sea bass fillets, about 6 ounces each, skin removed
Preparation
Baking Directions:
Combine the capers, sun-dried tomatoes and their oil, the scallions, and garlic in the bowl of a food processor and process until a paste forms, about 1 minute.
Season to taste with salt and pepper.
Place the fillets in a single layer in a baking dish.
Using the back of a spoon, rub the paste all over the tops of the fillets.
The fish can be covered and refrigerated at this point for a few hours.