Baked sea bass with lemon caper dressing

Name: Baked sea bass with lemon caper dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 x 100g/4oz sea bass fillets; olive oil, for brushing; 3 tbsp extra virgin olive oil; grated zest 1 lemon, plus 2 tbsp juice; 2 tbsp small capers; 2 tsp gluten-free Dijon mustard; 2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Sara Buenfeld

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Baked sea bass with lemon caper dressing

Ingredients

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4 x 100 grams/4 ounces sea bass filletsolive oil, for brushing3 tbsp extra virgin olive oilgrated zest 1 lemon, plus 2 tbsp juice2 tbsp small capers2 tsp gluten-free Dijon mustard2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

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Instructions

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Step 1

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.

Step 2

Heat the oven to 220C/200C fan/gas 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.