Baked Bass with Caper Dressing

Charmaine Lu -
  • 4 sea bass fillets
  • Olive oil
  • For the Dressing
  • 3 tbsp olive oil
  • 1 lemon, zest and 2 tbsp juice
  • 2 tbsp capers, drained
  • 2 tsp Dijon mustard
  • 2 tbsp chopped parsley
  • Make the dressing by mixing the oil with the lemon zest and juice, the capers, mustard, 1 tbsp of water and some seasoning.
  • Heat the oven to 200C. Line a baking tray and place the fish skin-side up on it. Brush the fish with oil, sprinkle over some sea salt, and bake for 7 mins or until cooked through and flaking. Mix the chopped parsley into the dressing directly before serving, then serve the fish fillets on plates with a generous helping of the dressing over the top.
10 mins
4 serving