Oh, but this is a cracker…
Baked Sea Bass, with Lemon Caper Dressing
4 x 100g sea bass fillets
3tbsp extra virgin olive oil
Grated zest of one lemon, plus 2tbsp juice
2tbsp small capers
2tbsp Dijon mustard
2tbsp chopped flat-leaf parsley, plus a few extra leaves for decoration
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1tbsp of water. Don’t add the parsley yet, as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220℃. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with olive oil and sprinkle with some flaky salt. Bake for seven minutes, 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, if you like.
- Serve with sauté potatoes and wilted spinach.