Baked Sea Bass with Lemon Caper Dressing Recipe
Introduction
Baked sea bass with lemon caper dressing is a light and flavorful dish that’s perfect for a quick weeknight dinner or an elegant meal. The fresh, zesty dressing complements the tender, flaky fish beautifully, making it a delightful treat.
Ingredients
- 4 x 100g (4oz) sea bass fillets
- Olive oil, for brushing
- 3 tbsp extra virgin olive oil
- Grated zest of 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)
Instructions
- Step 1: To make the dressing, combine the extra virgin olive oil with the lemon zest, lemon juice, capers, Dijon mustard, a pinch of seasoning, and 1 tablespoon of water. Do not add the parsley yet unless you plan to serve immediately, as the lemon acid may cause it to lose color.
- Step 2: Preheat your oven to 220°C (200°C fan) or gas mark 7. Line a baking tray with baking parchment and place the sea bass fillets on it skin-side up. Brush the skin with olive oil and sprinkle with flaky salt.
- Step 3: Bake the fish for about 7 minutes, or until the flesh flakes easily when tested with a knife.
- Step 4: Transfer the baked sea bass to warm serving plates, spoon the lemon caper dressing over the top, and scatter with extra parsley leaves if desired. Serve immediately.
Tips & Variations
- For an extra touch of flavor, try adding a pinch of chili flakes to the dressing for a gentle heat.
- If you prefer, swap flat-leaf parsley for fresh dill or basil for a different herbal note.
- Make sure the fish fillets are of even thickness to ensure uniform cooking.
Storage
Store any leftover baked sea bass in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to avoid drying out the fish, or enjoy cold in salads. Keep the dressing separate and add fresh parsley before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen sea bass fillets for this recipe?
Yes, you can use frozen fillets, but be sure to thaw them completely and pat dry before baking to ensure the best texture and even cooking.
What can I serve with baked sea bass and lemon caper dressing?
This dish pairs well with steamed vegetables, roasted potatoes, or a fresh green salad for a balanced meal.
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Baked Sea Bass with Lemon Caper Dressing Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious and healthy baked sea bass recipe served with a vibrant lemon caper dressing, perfect for a light and flavorful meal.
Ingredients
For the Sea Bass
- 4 x 100g (4oz) sea bass fillets
- Olive oil, for brushing
- Flaky salt, to sprinkle
For the Lemon Caper Dressing
- 3 tbsp extra virgin olive oil
- Grated zest of 1 lemon
- 2 tbsp lemon juice (about juice of 1 lemon)
- 2 tbsp small capers
- 2 tsp gluten-free Dijon mustard
- 2 tbsp chopped flat-leaf parsley, plus a few extra leaves for garnish (optional)
- 1 tbsp water
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, combine 3 tablespoons of extra virgin olive oil with the grated lemon zest, lemon juice, 2 tablespoons of capers, 2 teaspoons of gluten-free Dijon mustard, a pinch of salt and freshly ground black pepper. Add 1 tablespoon of water to loosen the dressing. Do not add the parsley yet to prevent discoloration.
- Preheat the Oven: Set your oven to 220°C (200°C fan)/Gas mark 7. Line a baking tray with baking parchment to prevent sticking and make cleaning easier.
- Prepare the Sea Bass: Place the sea bass fillets skin-side up on the lined tray. Brush the skin with olive oil and sprinkle lightly with flaky salt to enhance texture and flavor.
- Bake the Sea Bass: Bake the fish in the preheated oven for about 7 minutes, or until the flesh is opaque and flakes easily when tested with a knife, indicating it is cooked perfectly.
- Plate and Dress: Arrange the cooked sea bass fillets onto warm serving plates. Spoon over the lemon caper dressing and scatter with the reserved chopped parsley leaves for an additional fresh touch and vibrant color.
Notes
- The parsley is added just before serving to maintain its bright green color and fresh flavor.
- Using skin-on sea bass adds texture and helps keep the fish moist during baking.
- You can adjust lemon juice and capers to taste for a more or less tangy dressing.
- Serve this dish with a side of steamed vegetables or a light salad for a balanced meal.
- Baking time may vary slightly depending on the thickness of the fillets; watch for the flesh to flake easily.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked sea bass, lemon caper dressing, healthy fish recipe, gluten-free seafood, Mediterranean cuisine, easy baked fish
