Sea bass + lemon caper dressing

This is our favourite fish dish by far. We find ourselves having it most weeks, you must try it, it’s seriously good and rather addictive!

The original recipe is courtesy of BBC Good Food and has been tweaked slightly over time to suit us:

Ingredients

(serves four…or two if you are greedy like us)

4 x sea bass fillets

olive oil for brushing skin

Roasted new potatoes (we always have this dish with small new potatoes that we roast in the oven in a small amount of coconut oil for 40 mins)

Spinach and pak choi (briefly steam for 3 minutes with chopped garlic in the boiling water)

For the caper dressing

3 tbsp extra virgin olive oil

grated zest of 1 lemon, plus 2 tbsp juice

2 tbsp small capers from a jar

2 tsp Dijon mustard

2 tbsp chopped flat-leaf parsley, plus a few extra leaves for garnish

Method

  1. To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, the chopped flat-leaf parsley, some seasoning and 1 tbsp of water.
  2. Heat the oven to 220C/200C fan/gas 7. Line a baking tray with grease-proof paper and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. If you would rather take the skin off, it’s best to do this once the fish is cooked. Bake for 7 mins or until the flesh flakes when tested with a knife.
  3. Arrange the fish on warm serving plates with the potatoes and veg. Spoon the dressing onto the fish and scatter with extra parsley leaves.