Baked Sea Bass With Lemon Caper Dressing Recipes

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BAKED SEA BASS WITH LEMON CAPER DRESSING



Baked sea bass with lemon caper dressing image

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 7

4 x 100g/4oz sea bass fillets
olive oil, for brushing
3 tbsp extra virgin olive oil
grated zest 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)

Steps:

  • 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.

Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium

SEA BASS WITH LEMON AND CAPER SAUCE



Sea Bass with Lemon and Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
  • Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
  • In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
  • Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
  • Note: if sea bass is not available, any firm white fish can be substituted.

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