Quick and Easy Meals
Leave a Comment

Sea Bass with Lime, Caper and Coriander Dressing

Quick, healthy, gluten-free and just a few ingredients. This is the perfect recipe on a busy week day or for an impromptu, no hassle dinner with friends. And what better way to add Omega 3 to your family’s diet.

Enjoy!

Sea Bass with Lime, Caper and Coriander Dressing

Portions : 4  / Prep Time: 25 minutes

Ingredients

Fish

8 x 100g/4oz sea bass fillets (skin on)

Salt (I recommend sea salt flakes)

Dressing

seabdress

3 tbsp extra virgin olive oil

2 tbsp lime juice (1 big lime approx.) and grated zest

2 1/2 tbs capers

Fresh chopped coriander (18 stems approx.)

Salt

Equipment

Oven tray

Kitchen roll

Parchment Paper

Big spatula

Scissors

Equipment for the dressing

1 medium bowl

1 chopping knife

1 grater (for the zest)

1 lime squeezer

1 spoon

Instructions

1. Preheat the oven 200C/ 400F/ 6 Gas Mark.

2. Put the fish, skin-side up, on a baking tray lined with parchment paper.

3. Dry  the fish skin with kitchen roll and sprinkle some flaky salt.

fishskin

fishsalt

4. Bake for 6 minutes ( this is an approximate time, remember that each oven is different) then turn the grill on and increase the temperature to 250C/ 475F/ 9 Gas Mark. Grill for 1-2 minutes (the skin should look slightly brown).

5. While the sea bass is in the oven you can prepare the dressing. To make the dressing, mix the olive oil with the lime zest, lime juice and capers. Mix in the coriander at the very last minute, just before serving, so it stays green and fresh.

zest2cilantrodressing1

6. Arrange the fish on plates, skin-side down, and spoon over the dressing.

seabassc2

7. Eat!

Tip. Pan-fried potatoes or a big green salad are good side options.

Sea Bass with Lime, Caper and Coriander Dressing

  • Servings: 4
  • Difficulty: Easy
  • Print

seabassc3.jpg

Ingredients

Fish

8 x 100g/4oz sea bass fillets (skin on)

Salt (I recommend sea salt flakes)

Dressing

3 tbsp extra virgin olive oil

2 tbsp lime juice (1 big lime approx.) and grated zest

2 1/2 tbs capers

Fresh chopped coriander (18 stems approx.)

Salt

Equipment

Oven tray

Kitchen roll

Parchment Paper

Big spatula

Scissors

Equipment for the dressing

1 medium bowl

1 chopping knife

1 grater (for the zest)

1 lime squeezer

1 spoon

Instructions

1. Preheat the oven 200C/ 400F/ 6 Gas Mark.

2. Put the fish, skin-side up, on a baking tray lined with parchment paper.

3. Dry  the fish skin with kitchen roll and sprinkle some flaky salt.

4. Bake for 6 minutes ( this is an approximate time, remember that each oven is different) then turn the grill on and increase the temperature to 250C/ 475F/ 9 Gas Mark. Grill for 1-2 minutes (the skin should look slightly brown).

5. While the sea bass is in the oven you can prepare the dressing. To make the dressing, mix the olive oil with the lime zest, lime juice and capers. Mix in the coriander at the very last minute, just before serving, so it stays green and fresh.

6. Arrange the fish on plates, skin-side down, and spoon over the dressing.

7. Eat!

Resource: BBC. The original recipe has been modified in quantities and ingredients.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s