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!

Summer sea bass with caper and chive butter

Servings: 1 person (scale up as required)

Ingredients:

• Ingredients

• Sea bass fillet

• Courgette, sliced

• Cherry tomatoes

• Oregano

• 1 tsp capers

• Chives

• Lemon juice

• Butter

• Filippo Berio Extra Virgin Olive oil

• New potatoes

Instructions:

1. Pre-heat the oven to 180°. Cook your new potatoes as you prepare and cook the rest of the dish.

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 new potatoes on the side to finish the dish.

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