Baked sea bass with lemon caper dressing

Baked sea bass with lemon caper dressing

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(12 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal196
  • fat13g
  • saturates2g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein20g
  • salt0.8g
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  • 4 x 100g/4oz sea bass fillets
  • olive oil, for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the caper dressing

  • 3 tbsp extra virgin olive oil
  • grated zest 1 lemon, plus 2 tbsp juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp small capers



    Capers 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)


  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.

  2. 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.

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Comments (10)

katiecooks123's picture

I've made this a couple of times and both times it was a big success. Two of my friends said they didn't like sea bass, but they tried it anyway - and now they have seen the light and are converted! The sauce makes it. I served with griddled asparagus and mini roast potatoes - yum!

kathy535's picture

This was delicious and so easy. As others have said, 7 mins is just right, the sauce was amazing, I'll do it with other fish in the future I think. I served with griddled courgettes, broccoli and roasted new potatoes.

katrinaridout's picture

I made this this evening as a special meal for my hubby and I. It was my first attempt at sea bass and I do have to say I even impressed myself! really really easy. Little prep and very tasty! 7 mins was perfect for the fish, don't be tempted to leave it longer, trust your timer!! The dressing was superb, I've never used capers before but they are very mild and add a delicious flavour. I used my actifry to 'fry' sliced jersey potatoes and served with the 'posh' longer individual broccoli florets. Best tip I can give is make sure your plates are hot before you serve the food onto them. If you wernt to do this your fish would very easily be cold and spoilt as sea bass fillets are quite thin. I purchased 4 100g fillets from sainsburys for £7. I didn't make any desert but something light like fruit and cream would have been a real treat with this meal. Highly recommend giving it a go!

bikerbell's picture

I really enjoyed this dish. Served it with green beans and sautéed potatoes.
Definitely a keeper.

Pipit's picture

Delicious and easy to make!

statler1's picture

We loves this recipe. Easy to make and it tasted delicious! I followed the recipe and served with sauté potatoes and asparagus. Delicious, will definitely be cooking this again!

Lainik's picture

This was super easy to make, everyone loved it so much that I have made it a few times now.

undercoverangel's picture

Really tasty and easy to make, I'm not usually a fan of dressings but this was definitely the exception, served with spicy beetroot and garlic potatoes.

Frantic Flapjack's picture

7 minutes in the oven and the fish was perfect. Simple and lovely.

CalMamaCook's picture

This was simple and totally delicious- easy for midweek and good enough to entertain with. Served with sauté potatoes and seasonal veg. Will be making again!

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