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Baked sea bass with lemon caper dressing

  • 4 x 100g/4oz sea bass fillets
  • olive oil, for brushing Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 3 tbsp extra virgin olive oil
  • grated zest 1 lemon, plus 2 tbsp juice Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 2 tbsp small capers Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
  • 2 tsp gluten-free Dijon mustard
  • 2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)
  • 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.