Steamed Bass with Fennel, Parsley, and Capers


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.


  • 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


  1. Put onion, fennel, and lemon juice in a medium saucepan and cover with 1 inch of water.

  2. Bring to a boil and simmer for 5 minutes.

  3. Remove from heat and put in the 2 portions of fish, seasoned with sea salt.

  4. Sprinkle with capers and parsley and cover the pan.

  5. Simmer for about 8 to 10 minutes, until fish is almost flaky.

  6. 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.

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