Baked Sea Bass in Lemon-Caper Sauce

• sea bass↗4 x 100 г/4 унції g

  fillet

• olive oil↗

  for greasing

• extra virgin olive oil↗3 ст. л. tbsp
• lemon↗цедра 1 шт., натерта

  plus 2 tbsp juice

• small capers↗2 ст. л. tbsp
• gluten-free Dijon mustard↗2 ч. л. tsp
• chopped flat‑leaf parsley2 ст. л. tbsp

  plus a few extra leaves (optional)

Step-by-step instructions

1. 1

   For the sauce, combine olive oil, lemon zest and juice, small capers, Dijon mustard, a pinch of spices, and 1 tbsp water. Add the parsley only just before serving—the lemon acidity can darken its color if left together too long.

2. 2

   Preheat the oven to 220 °C (200 °C with convection/gas mark 7). Line a tray with parchment paper and arrange the bass fillets skin-side up. Brush the skin with olive oil and sprinkle with coarse salt. Bake for 7 minutes until the flesh is tender and flakes easily with a knife. Transfer the fish to warm plates, drizzle with the prepared sauce and garnish with parsley leaves to taste.