Food & Cooking Recipes Ingredients Seafood Recipes Steamed Bass with Fennel, Parsley, and Capers By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 2 This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne; 2009). It makes two servings -- you can share with a friend, keep one portion for the next day, or halve the recipe. Ingredients ¼ medium white onion, sliced 1 fennel bulb, thinly sliced ½ lemon, juiced 2 5-ounce portions of striped bass ½ teaspoon sea salt 1 tablespoon capers, rinsed ¼ cup Italian parsley, chopped 2 tablespoons extra-virgin olive oil Additional olive oil and chopped fresh parsley, for garnish Directions Put onion, fennel, and lemon juice in a medium saucepan and cover with 1 inch of water. Bring to a boil and simmer for 5 minutes. Remove from heat and put in the 2 portions of fish, seasoned with sea salt. Sprinkle with capers and parsley and cover the pan. Simmer for about 8 to 10 minutes, until fish is almost flaky. Place the vegetables in the bottom of a shallow bowl and the fish on top; drizzle with olive oil, and sprinkle with fresh parsley. Cook's Notes Serve one cup of steamed brown rice per person on the side, if desired. Print