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Peppered sea bass with samphire
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2 sea bass fillets
Sunflower oil, for brushing
1 small clove garlic, finely chopped
1 tbsp capers, roughly chopped
Juice and zest of ½ lemon
1 tbsp chopped parsley
1. Preheat the grill to medium. Brush the sea bass fillets with the sunflower oil, sprinkle with black pepper and place skin-side down on a greased foil-lined baking tray. Place under the grill for 6-8 minutes, or until the fish is cooked through (no need to flip the fillets).
2. Meanwhile, melt the butter in a frying pan until it foams, fry the garlic and capers for 30 seconds. Add the lemon juice and zest, season and remove from the heat. Stir through the chopped parsley and spoon over the sea bass. Serve with the samphire, cooked according to the pack instructions.
Typical values per serving:
This recipe was first published in April 2020.