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Under 30 Minutes

Broiled Striped Bass with Cauliflower and Capers

Another firm-fleshed fish, such as halibut or salmon, can be substituted for the striped bass. Broilers vary in heat intensity; move the rack to a lower position if the cauliflower or fish is browning too quickly, or to a higher rack if too slowly.

  • Prep:
  • Total Time:
  • Servings: 4
Broiled Striped Bass with Cauliflower and Capers

Photography: Joseph De Leo

Source: Martha Stewart Living


  • 1 small head cauliflower (about 2 1/4 pounds), cut into 1/2-inch-thick slices
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 skin-on striped-bass fillets (each about 6 ounces)
  • 2 tablespoons salt-packed capers, rinsed and drained
  • 3 tablespoons golden raisins
  • 2 tablespoons sherry vinegar
  • Mixed fresh herbs, such as parsley, tarragon, and chives


  1. Preheat broiler with rack 6 inches from heating element. Place cauliflower on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Spread in a single layer and broil until crisp-tender and golden brown in spots, 10 minutes.

  2. Drizzle fish with remaining 1 tablespoon oil; season generously with salt and pepper. Place on top of cauliflower, skin side up, and add capers to sheet. Broil until fish is just opaque throughout, 5 to 7 minutes. Add raisins and broil just until plump and hot, about 30 seconds. Drizzle fish and vegetables with vinegar, and divide evenly among 4 plates. Serve sprinkled generously with herbs and drizzled with more oil.

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