Sea Bass with Lemon Caper Fettuccine


  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vegetable oil
  • 2 6-ounce sea bass or salmon fillets
  • 1/8 teaspoon cayenne
  • 1 tablespoon fresh parsley leaves
  • 2 tablespoons olive oil (preferably extra-virgin)
  • ¼ pound fettuccine
  • + 1 more ingredients
    • 1 tablespoon bottled capers

In a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer 1 tablespoon of the mixture to a small bowl. In a large saucepan of boiling salted water cook the fettuccine until it is al dente, drain it well, and in the large bowl toss it with t...

View full recipe at Epicurious


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