Baked sea bass with lemon caper dressing

Baked sea bass with lemon caper dressing

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(40 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, questions and tips

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18th Dec, 2018
Yummy and so easy
6th Feb, 2018
This is such an easy dish to make, packed full of flavour. The dijon mustard gives the dressing a really nice kick. I served it with creamed spinach and minted new potatoes, which complemented the fish well.
4th Jul, 2017
This was my first serious attempt at cooking fish and I thought the recipe looked simple enough so I gave it a go! It did not disappoint, very easy but the results were fantastic, very tasty sauce.
14th May, 2017
Very nice recipe, tasted great!
8th Mar, 2017
simple and tasty.
Toby Sexton's picture
Toby Sexton
3rd Jan, 2018
whats simple and tasty
23rd Feb, 2017
This is delicious. Served with roast new potatoes and green beans. It's very easy and quick.
27th Nov, 2016
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!
23rd Jul, 2016
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
10th Jul, 2016
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!


Bluepanther's picture
4th Jan, 2019
How far ahead can you prepare the dressing?
goodfoodteam's picture
6th Jan, 2019
Thanks for your question. It's fine to prepare this a few days in advance without the parsley.
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