Baked sea bass with lemon caper dressing embodies the essence of Mediterranean coastal cooking, where fresh ingredients shine through simple yet sophisticated preparation. This dish celebrates the delicate, flaky texture of sea bass by pairing it with a vibrant dressing that brings together the bright acidity of fresh lemons, the briny pop of capers, and the richness of quality olive oil. The gentle baking method ensures the fish remains moist and tender while developing a lightly golden exterior. What makes this recipe particularly appealing is its effortless elegance – it looks and tastes like something from an upscale restaurant but requires minimal technique and ingredients you likely already have in your pantry. This recipe serves 4 people and is perfect for both intimate dinners and entertaining guests who appreciate clean, fresh flavors.
Ingredients
For the sea bass:
- 4 sea bass fillets (about 150g each), skin on, scaled and pin bones removed
- 2 tablespoons olive oil
- 1 lemon, sliced into rounds
- 4 sprigs fresh thyme
- Salt and freshly ground black pepper
For the lemon caper dressing:
- 4 tablespoons extra virgin olive oil
- Zest and juice of 1 large lemon
- 2 tablespoons capers, drained and roughly chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 small shallot, very finely diced
- 1 teaspoon Dijon mustard
- Pinch of sugar
- Salt and white pepper to taste
Preparing the Fish
Remove the sea bass fillets from the refrigerator about 15 minutes before cooking to bring them to room temperature. This ensures even cooking throughout the fish.
Preheat your oven to 200°C and line a baking tray with parchment paper. The parchment prevents sticking and makes cleanup effortless.
Pat the sea bass fillets completely dry with paper towels. This is crucial for achieving a golden exterior rather than steaming the fish. Score the skin in three diagonal cuts, about 5mm deep, which prevents the fillets from curling during cooking and creates an attractive presentation.
Season both sides of the fillets generously with salt and pepper, paying particular attention to the flesh side. The seasoning should be applied just before cooking to prevent drawing out moisture from the fish.
Setting Up for Baking
Arrange the lemon slices on the prepared baking tray, creating four small beds for the fish fillets. The lemon slices will infuse the fish with subtle citrus flavor while preventing it from sticking to the tray.
Place each sea bass fillet skin-side up on the lemon slices. Drizzle with olive oil and place a sprig of fresh thyme on top of each fillet. The thyme will perfume the fish with its earthy, aromatic oils as it bakes.
Making the Lemon Caper Dressing
While the fish comes to room temperature, prepare the dressing. In a medium bowl, whisk together the lemon juice and Dijon mustard until smooth. The mustard acts as an emulsifier, helping to bind the dressing together.
Slowly drizzle in the extra virgin olive oil while whisking continuously to create a light emulsion. Add the lemon zest, chopped capers, parsley, dill, and finely diced shallot.
Season with a pinch of sugar to balance the acidity, and add salt and white pepper to taste. The dressing should be bright and tangy with a lovely balance of herbs and brininess from the capers. Set aside to let the flavors meld while the fish cooks.
Baking the Sea Bass
Place the baking tray in the preheated oven and bake for 12-15 minutes, depending on the thickness of your fillets. Sea bass is perfectly cooked when it flakes easily with a fork and the flesh is opaque throughout.
The skin should be golden and slightly crispy, while the flesh remains moist and tender. Avoid overcooking, as sea bass can become dry quite quickly once it passes the perfect doneness point.
To test for doneness, gently insert a knife into the thickest part of one fillet. The flesh should separate into clean flakes and appear pearly white throughout.
Final Assembly
Remove the sea bass from the oven and let it rest for 2-3 minutes. This brief resting period allows the juices to redistribute and makes the fish easier to transfer to serving plates.
Give the lemon caper dressing a final stir to recombine all the ingredients. The flavors will have had time to marry and develop while the fish was cooking.
Plating and Presentation
Carefully transfer each sea bass fillet to a warmed serving plate, skin-side up to showcase the golden, crispy exterior. Remove the thyme sprigs and lemon slices, though you can keep a few lemon slices as garnish if desired.
Generously spoon the lemon caper dressing around and over each fillet, making sure each portion gets plenty of the fragrant herbs and capers. The dressing should pool slightly around the fish, creating an attractive and aromatic sauce.
Serving Suggestions
This elegant dish pairs beautifully with simple sides that won’t compete with the delicate fish flavors. Consider serving with new potatoes tossed in butter and herbs, roasted cherry tomatoes, or a light risotto with fresh peas.
Steamed asparagus or green beans provide a lovely color contrast and their clean flavors complement the Mediterranean-inspired dressing perfectly. A crisp white wine like Sauvignon Blanc or Pinot Grigio enhances the coastal dining experience.
Chef’s Notes
When selecting sea bass, look for fillets with bright, clear flesh and a fresh ocean smell. The skin should be shiny and scales should be firmly attached. Fresh fish makes all the difference in this simple preparation.
If sea bass is unavailable, this recipe works equally well with other firm white fish such as halibut, cod, or even salmon for a richer flavor profile.
The lemon caper dressing can be made up to two hours ahead and kept at room temperature, allowing the flavors to develop even further. Just give it a good stir before serving.
Storage Tips
Leftover sea bass keeps well in the refrigerator for up to 2 days and is delicious served cold the next day with the remaining dressing as a light lunch. The fish can also be flaked into salads or used in fish cakes for a different preparation.
Any extra dressing can be stored in the refrigerator for up to a week and makes an excellent salad dressing or sauce for other grilled or baked fish dishes.
