Baked sea bass with lemon caper dressing

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By Taylor alba

June 16th, 2020

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

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10 mins

10 likes

Ingredients

  • 4 x 100g/4oz sea bass fillets olive oil , for brushing
  • For the caper dressing
  • 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)

Preparation

  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.Heat t
  2. he 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.

Baked sea bass with lemon caper dressing

+0

10

copied !

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