Baked Sea Bass with Lemon Caper Dressing

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

4 x 100g/4oz sea bass fillets (hake, sea bream and brill also work well)
Extra virgin olive oil for brushing                                     

For Caper Dressing
3 tbsp extra virgin olive oil
grated zest of 1 lemon, plus 2 tbsp juice
2 tsp gluten free dijon mustard
2 tbsp small capers
2 tbsp chopped flat-leaf parsley

Preheat an oven to 200.

To make the dressing, mix the oil with the lemon zest and juice, capers(well rinsed), 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.

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.