When wrapped tightly in a soaked paper parcel, the sea bass will cook in its own steam. Serve it with some steamed vegetables and baby potatoes.
Sea Bass with Caper and Lemon Dressing
- 1 unwaxed lemon
- 2 tbsp fennel seeds
- 6 tbsp extra virgin olive oil
- 4 whole sea bass, scaled and gutted (450g each)
- 15g flat-leaf parsley
- 2 tbsp capers, rinsed and drained
- 1 garlic clove, very thinly sliced
- Preheat the oven to 220°C/gas 7. Grate the zest from the lemon into a pestle and mortar, add the fennel seeds and 2 tbsp olive oil. Season and pound to make a rub.
- Place each fish near the front of a large, double-thickness sheet of greaseproof paper. Smother each fish inside and out with the rub; drizzle with ½ tsp olive oil. Fold the paper over the fish to enclose, then fold the sides over the ends. Roll the fish up to form a parcel. Tie with string, then soak under the tap. Cook in the top half of the oven for 15 minutes.
- Cut off the lemon pith and discard; cut the flesh into ½cm cubes. Unwrap the fish onto a dish; scatter with the parsley. Heat the remaining olive oil in a frying pan on a high heat; fry the capers and garlic until crisp. Stir in the lemon and pour over the fish.
White burgundy will echo the lemon here.
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Total time: 40 minutes
Typical values per serving:
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This recipe was first published in December 2007.