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Baked Sea Bass with Lemon Caper Dressing

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

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.

Coastal Fisherman Merch
CF Merch



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