Food & Cooking Recipes Ingredients Seafood Recipes Steamed Bass with Fennel, Parsley, and Capers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print