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  1. Home
  2. fish and seafood

Baked sea bass with lemon caper dressing

Looking for a dinner that will really impress? Go no further! - by Amy Sinclair
  • 17 May 2019
Baked sea bass with lemon caper dressing
Prep: 10 Minutes - Cook: 10 Minutes - Easy - Serves 4
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The skinless, boneless fillets of sea bass that are widely available from supermarkets are ideal for this – they’re ready to go, and so quick to cook.

Ingredients

4 x 100g 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)

Method

  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 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.

  • fast healthy dinner recipe
  • healthy dinner recipe
  • easy healthy dinner
  • 30 minute dinner ideas
  • fish and seafood
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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