olive oil, for brushing Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It'sâ€¦
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 fruitsâ€¦
2 tbsp small capers Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. Asâ€¦
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.