Campbell's Kitchen

What's This?
Serving size 8
Prep Time
Total Time

Having a dinner party? Here's a terrific recipe that requires a little bit of work, but you'll see that it's absolutely worth it. Niçoise olives, capers, white wine and Dijon mustard are just some of the ingredients that come together to season this company's coming dish.


1 Tbsp whole black peppercorn½ bunch fresh thyme2 cup dry white wine6 medium shallot, chopped3 clove garlic, minced3 oz capers1 ¾ cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)¼ cup white wine vinegar1 Tbsp Dijon-style mustard2 stick butter, cut into cubes¼ cup olive oil1 Tbsp pitted nicoise olive8 fresh striped bass or sea bass fillet (about 6 ounces each), skin removed1 Tbsp coarsely ground black pepper¼ cup canola oil3 ½ cup Swanson® Vegetable Broth (Regular or Certified Organic)1 ¼ cup uncooked orzo pasta4 Tbsp finely grated lemon zest2 tsp fresh basil leaf (optional) fresh basil


Place the peppercorns and thyme into a square of cheesecloth. Fold the ends of the cheesecloth up and tie to secure. Heat the wine, shallots, garlic and cheesecloth bag in a 2-quart saucepan over medium heat to a boil. Cook until the liquid is reduced to about 1/2 cup.

Drain the capers, and reserve about 3 tablespoons of the caper liquid. Add the chicken broth, vinegar, mustard and reserved caper liquid to the saucepan. Cook over medium heat until the liquid is reduced by one-half. Remove the cheesecloth bag. Slowly whisk in the butter until melted.

Pour the reduced mixture into a blender or food processor. Cover and blend until the mixture is smooth. Gradually add the olive oil during blending. Add 2 tablespoons capers and the olives and blend for 30 seconds.

Sprinkle the fish with the pepper. Heat the canola oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 8 minutes or until the fish flakes easily when tested with a fork, turning the fish over once during cooking. Remove the fish from the skillet and keep warm.

Heat the vegetable broth in a 3-quart saucepan over medium heat to a boil. Add the pasta and cook for 10 minutes or until it's tender. Drain the pasta and return to the saucepan. Stir in the unsalted butter and lemon zest, until the butter is melted.

Spoon about 1/3 cup pasta into each of 8 bowls. Top each with 1 piece fish and about 1/2 cup caper mixture. Garnish with the basil, if desired.

More From Kitchen Daily:

 Cod Tempura with Cape Malay Curry Sauce  Cod Tempura with Cape Malay Curry Sauce
Cod Tempura with Cape Malay Curry Sauce

Tags: Main Dish, Dinner, Fish, French

Terms of Service | Privacy Policy Corporate Site | Advertise With Us