Summer sea bass with caper and chive butter

This dish radiates long summer evenings to me, and although it might be raining as I type this it definitely wasn’t when I soaked up the late afternoon sun alfresco and enjoyed this light dinner.

This is a fuss free dinner, and super easy to make. Not only that but it’s healthy too – sea bass is low in calories and an excellent source of protein, selenium and essential omega-3 fatty acids.

Scale up the ingredients for however many people you’re cooking for!

Ingredients

  • Sea bass fillet
  • Courgette, sliced
  • Cherry tomatoes
  • New potatoes
  • Oregano
  • 1 tsp capers
  • Chives
  • Lemon juice
  • Butter
  • Filippo Berio Extra Virgin Olive oil

Method

  1. Pre-heat the oven to 180° and begin to cook your new potatoes for 5-10 minutes.
  2. Using foil parchment paper line a dish with this and place your slices of courgette in one layer in the dish. Drizzle with olive oil and sprinkle with dried oregano.
  3. Place the sea bass on top of the courgette, drizzle with a little olive oil and season with salt and pepper.
  4. Then chop the chives and squeeze some lemon juice over the sea bass. Add 1 tsp of capers into the dish and a knob of butter on top and seal the parchment.
  5. Place in the oven for 10 minutes.
  6. Add your tomatoes and continue to cook for a further 10 minutes.
  7. Drain and lightly crush the potatoes with a fork.
  8. Serve with the delicious butter sauce poured over the sea bass and potatoes to finish the dish.

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