Baked sea bass with lemon caper dressing
- Sara Buenfeld
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.8 out of 5.190 ratingsRate
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This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Dairy-free
Egg-free
Gluten-free
Nut-free
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This recipe is great, but the honey mustard dressing recipe might become your new favorite.
Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: per serving
-
kcal216
-
fat16g
-
saturates3g
-
carbs1g
-
sugars0.5g
low
-
fibre0.5g
-
protein16g
high
-
salt0.8g
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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
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A star rating of 4.8 out of 5.190 ratings
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