Striped Bass with Butternut Squash Seed Oil, Balsamic Vinegar, and Capers

4 - 6 oz. fillets of boneless, skinless striped bass
1/2 c. plus 2 Tbsp. Butternut Squash Seed Oil
3 Tbsp. Traditional Balsamic
1 large clove garlic, minced
2 sprigs parsley, stemmed and chopped
10 capers, rinsed
1 tsp. Dijon mustard
salt and pepper, to taste


In a small bowl, whisk together the parsley, balsamic, mustard, capers, and 1/2 cup Butternut Squash Seed Oil. Season to taste with salt and pepper.

Rub the fillets with the 2 tablespoons of Butternut Squash Seed Oil and the minced garlic. Season with salt and pepper. Bake the fillets in a 400 degree oven for 7-10 minutes until they are cooked through.

Pour the sauce over the cooked fillets. Serve with rice.

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