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Baked Sea Bass with Lemon Caper Dressing

Fast, fresh and full of flavor, this simple preparation lets the sea bass shine through — though most any fish could be used here if you don’t fancy sea bass. We like to serve this with roasted potatoes, and wilted spinach seasoned with nutmeg and garlic.

Baked Sea Bass with Lemon Caper Dressing

4 sea bass fillets
3 tbs. extra virgin olive oil, plus more for brushing
grated zest from ½ lemon, plus 2 tbs. juice
2 tbs. small capers
2 tsp. Dijon mustard
2 tbs. chopped flat-leaf parsley, plus more for garnish

Heat the oven to 425°F. Line a baking sheet with parchment or foil and place the fish on top, skin side up. Brush with olive oil and season.

To make the dressing, whisk together the olive oil, lemon zest, lemon juice, capers, mustard, parsley, and a splash of water. (Don’t add the parsley unless serving straight away as the acid in the lemon will fade the color.)

Bake the fish for 8-12 minutes (depending on thickness), or until the flesh flakes when tested with a knife. Arrange the fish on a warm plate and spoon over the dressing, then scatter with extra chopped parsley.

 

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