This elegant, main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Keyword Sea Bass
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 4people
Calories 196kcal
Ingredients
4sea bass fillets
For the caper dressing
3tbspextra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2tbspsmall capers
2tspDijon mustard
2tbspchopped flat-leaf parsley, plus a few extra leaves (optional)
Instructions
To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.