Dinner

Grilled Sea Bass Lemon Caper Butter

Pan-grilled sea bass fillets with asparagus and a vibrant lemon-caper butter sauce. A sophisticated dinner ready in 15 minutes.

StandardGluten Freehigh_protein
375
kcal
31g
Protein
18g
Carbs
20g
Fat
£4.34
Per Serving
⏱ Prep: 5 min 🍳 Cook: 15 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Sea Bass Fillets 2 sea bass fillets (150g each) 291 kcal
Asparagus 200g asparagus 40 kcal
Lemon 1 lemon 12 kcal
Unsalted Butter 30g butter 223.2 kcal
Capers 2 tbsp capers 4.6 kcal
Olive Oil 1 tbsp olive oil 176.8 kcal
Fresh Coriander Fresh coriander 2.3 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200C. Place asparagus on a baking tray, drizzle with olive oil and season. Roast 12-15 minutes until tender.\n2. Meanwhile, pat sea bass fillets dry. Season both sides with salt and black pepper.\n3. Heat olive oil in a large non-stick frying pan over medium-high heat.\n4. Place fillets skin-side down in the pan. Press gently with a spatula. Cook 4-5 minutes until skin is crispy.\n5. Carefully flip the fish. Cook 2-3 minutes on the other side until just cooked through.\n6. Remove fish and rest. In the same pan, melt butter until foaming. Add capers and lemon juice. Sizzle for 30 seconds.\n7. Plate the fish alongside asparagus. Spoon the lemon-caper butter sauce over the top. Garnish with fresh coriander and serve immediately.

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