- 4 x 100g/4oz Mourne Fishbox sea bass fillets
- olive oil, for brushing
- For the dressing:
- 3 tbsp extra virgin olive oil
- grated zest 1 lemon, plus 2 tbsp juice
- 2 tbsp small capers
- 2 tsp Dijon mustard
- 2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)
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.
A simple recipe which highlights all that is good about Sea Bass.
To match with this and the lemon/caper dressing you need something which has lots of fresh citrus flavours with a mineral edge.
A classic match would be a Sancerre or Pouilly Fume, but I’ve selected a New World equivalent from South Africa, Iona Sauvignon Blanc from the cool climate region of Elgin which has all those lovely fresh lemon notes and lean minerality to really showcase this dish.