Baked Sea Bass with Lemon Caper Dressing
Nutrition per serving
| Calories | 216 kcal |
| Protein | 24.2 g |
| Carbs | 3 g |
| Fats | 11.8 g |
| Saturated Fat | 1.9 g |
| Monounsaturated Fat | 7.2 g |
| Polyunsaturated Fat | 1.9 g |
| Sugars | 0.9 g |
| Fiber | 0.7 g |
| Sodium | 237 mg |
Ingredients
| Fish, Sea Bass, Mixed Species | |
| Lemon Zest | |
| Olive Oil | |
| Lemon Juice | |
| Capers (canned) | |
| Yellow Mustard | |
| Parsley |
1. First, you need to make the dressing by mixing together the olive oil, lemon zest, lemon juice, capers, mustard and tsp of water. Season lightly with salt and ground black pepper, if desired.
2. Preheat the oven to 220C (428 F).
3. Line a small baking dish with baking parchment paper. Place fish, skin side up. Brush sea bass skin with olive oil and sprinkle lightly with coarse salt.
4. Bake fish until flesh flakes easily when prick with a fork, about 6 minutes.
5. Transfer fish on a warm serving platter, then spoon the dressing over fish and sprinkle the chopped fresh parsley just before serving.