Caesar Roasted Fish

Posted July 7, 2014 by admin
Posted in : Cuisines :
  • Recipe By :
  • Prep Time :
    15 min
  • Cook Time :
    11 min
  • Ready Time :
    26 min




  • 2 large whole garlic cloves, minced
  • 1/4 cup parsley, chopped
  • 1 tablespoon anchovy paste
  • 2 Teaspoons Dijon mustard
  • 1 cup mayonnaise
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 3 pounds 3/4-1" thick fillets
  • 1/2 cup green onion, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons capers, drained
  • 6 slice lemon
  • salt & pepper


This recipe works best with a firm meated fish. In Mexico I use Sea Bass, Dorado or Botete (Botete is the fillet of Puffer or Blow fish which is considered poisionus.) Here in the Northwest consider using Halibut, Stripped Sea Bass or a thick piece of Ling Cod. Since I dislike anchovy paste from a tube I make my own by chopping and mashing anchoy fillets from a tin.


Preheat oven to 500 and line a sheet pan with foil.  For the Carsar sauce mix the garlic, parsley, anchovy paste (see note) and mustard in a bowl then add the mayonnaise, lemon zest and juice, 1 t kosher salt and 1/2 t fresh ground pepper stirring to a smooth sauce.

Place fish in the pan and season with salt & pepper.  Set aside 1/3 of the sauce to be served on the table.  Spread the remaining sauce on both sides of the fillets, sprinkle scallions over and let rest 10 minutes.  Roast the fish 10 or 12 minutes until about 90% done, remove from oven, cover with foil and let rest 10 minutes before serving.