- 4 x 100g/4oz sea bass fillets
- olive oil, for brushing
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…
- 2 tbsp small capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 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.