- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2x175g sea bass
- 2 branches of fresh bay leaves
- 2 lemons, thinly sliced
- 4 tbsp capers
- olive oil, for drizzling
- 5 tbsp fish stock
- 2-3 tbsp dry white wine
1. Preheat the oven to 220C/gas 7.
2. Dry the fish well with paper towels. Put one fillet on a board, skin side down. Lay one branch of bay leaves on top, then two or three slices of lemon, one overlapping the other. Sprinkle with some of the capers, a few drops of olive oil and a little sea salt. Put the second fillet on top, skin side up.
3. Using a very sharp knife, slice the fish into serving-size pieces and rub over some more olive oil.
4. Put a few lemon slices in the bottom of a shallow baking dish into which the fish pieces will fit snugly in a single layer. Sit the fish pieces on top and pour over the fish stock. Scatter with more bay leaves, capers and lemon slices, and drizzle with olive oil.
5. Roast in the preheated oven for 7 minutes. Remove from oven, splash a little white wine over the top and return to the oven for another 5 minutes. If the fillets are particularly thin, reduce the cooking time - you do not want to dry the fish out.
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