Sauté potatoes with sea salt & rosemary
There are few sides as simple and perfect as pan-fried spuds - the secret is boiling the potatoes in their skins before frying until golden
Baked sea bass with lemon caper dressing
Serves 4
Easy
Prep:
Cook:
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Skip to ingredients
For the caper dressing
- 3 tbsp extra virgin olive oil
- grated zest 1 lemonplus 2 tbsp juice
- 2 tbsp small capers
- 2 tsp gluten-free Dijon mustard
- 2 tbsp chopped flat-leaf parsleyplus a few extra leaves (optional)
Nutrition: per serving
- kcal196
- fat13g
- saturates2g
- carbs1g
- sugars1g
- fibre0g
- protein20g
- salt0.8g
Method
step 1
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.
step 2
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.
