This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Ingredients
4 fillet
Sea bass
1 tbsp
Olive Oil, Extra Virgin
(for brushing)
3 tbsp
Extra virgin olive oil
1 whole lemon(s)
Lemon peel (zest)
2 tbsp
Lemon juice
2 tbsp drained
Capers, canned
(small)
2 tsp
Dijon mustard
(gluten-free)
2 tbsp
Parsley, fresh
(chopped flat-leaf; plus a few extra leaves (optional))
Instructions
To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
