Sea Bass on Capers Lemon Bed

Ingredients

• 800 g sea bass fillet
• 2 Organic lemons
• 80 g sun‑dried tomatoes
• 250 g pearl onions
• 4 Garlic cloves
• 20 g sultanas
• 30 g capers (2 tbsp)
• 2 Bay leaves
• Salt
• Pepper
• 4 tbsp olive oil
• 50 ml fish stock (glass)

Instructions

1. 1.

   Rinse the sea bass fillets under cold water, pat dry and cut into 4 equal pieces. Wash lemons hot, dry and grate the zest of one lemon and squeeze its juice; slice the remaining lemon into rounds.

2. 2.

   Coarsely chop the tomatoes. Peel and quarter or halve the onions and garlic. Place them with lemon zest, lemon slices, sultanas, capers and bay leaves in a baking dish.

3. 3.

   Lay the sea bass fillets on top and season with salt and pepper. Drizzle with lemon juice and olive oil. Pour over the fish stock and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 25 minutes.