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Ingredients

  • 4 x 100g/4oz sea bass fillets
  • olive oil, for brushing

For the caper dressing

Method

  • 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 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.

Recipe from Good Food magazine, December 2014

Goes well with

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A star rating of 4.8 out of 5.110 ratings
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