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This recipe is great, but the honey mustard dressing recipe might become your new favorite.

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

For the caper dressing

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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Comments, questions and tips (73)

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Overall rating

A star rating of 4.8 out of 5.176 ratings

bryyan

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judethedude73

This one of my first good food cooked recipes. It’s a favourite in my house. I must have cooked a dozen times over a few years

bob.allen259274

At no point does this recipe state when to add the 2 tablespoons of chopped parsley.

KenL

Seems pretty clear that you add them at the very end.

rchipchase2515379

This was delicious and I will definitely make it again.

sashawilliamson12568

This is amazing, I baked each sea bass individually in a silver foil parcel with the dressing in it - totally delicious

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