Baked sea bass with lemon caper dressing

Baked sea bass with lemon caper dressing

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(45 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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17th Aug, 2019
Good recipe. However misread the recipe the first time and poured the dressing on before cooking. Read it properly this time, but think cooking in the dressing actually worked better. Still good the proper way, but not really as good as the misread. Easy either way.
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.


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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