INGREDIENTS
4 sea bass fillets
Olive oil for brushing
Lemon Caper Dressing:
3 TBSP. extra-virgin olive oil
Grated zest of 1 lemon
2 TBSP. small capers
2 tsp. Dijon mustard
Salt and pepper to taste
2 TBSP. chopped flat leaf parsley
DIRECTIONS
To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some salt and pepper and 1 TBSP. of water.
Add parsley when serving.
Heat the oven to 400 degrees.
Line a baking tray with baking parchment and place the fish, skin side up, on top.
Brush the skin with oil and sprinkle with a little salt.
Bake for 7 minutes or until the flesh flakes easily when tested with a knife.
Arrange the fish on warm serving plates, spoon the dressing over the fillets and sprinkle with the parsley.
Serves 4.
