Sea Bass with Lemon and Caper Butter

Crisp-skinned sea bass fillets with a tangy lemon, caper and parsley butter and buttery greens.

TIME BREAKDOWN
Prep: 8 min
Cook: 15 min
Total: 23 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 4 sea bass fillets, skin on
  • 1 tbsp olive oil
  • 60g butter
  • 2 tbsp capers, drained and rinsed
  • Zest and juice of 1 lemon
  • 3 tbsp chopped fresh parsley
  • 300g fine green beans, trimmed
  • Salt and black pepper to taste
  • Boiled new potatoes, to serve

Method

  1. Pat the sea bass dry and season the skin generously with salt.

  2. Cook the green beans in salted boiling water for 4 minutes, then drain.

  3. Heat the oil in a large non-stick frying pan over a medium-high heat. Place the fillets skin side down, press gently and cook for 4 to 5 minutes until the skin is crisp. Turn and cook for 1 minute. Remove to warm plates.

  4. Reduce the heat, add the butter to the pan and let it foam. Add the capers and cook for 1 minute, then add the lemon zest, juice and parsley.

  5. Toss the beans in a little of the butter. Serve the fish with the beans and potatoes and spoon over the caper butter.