Sea bass with capers and dill
A source of protein and omega-3 fatty acids, sea bass supports heart and brain health. Capers and dill add antioxidants and enhance flavor, creating a fresh and tangy aroma.
Preheat the oven to 190 °C. Pat the sea bass fillet (700 g) dry. If the fish was frozen, completely thaw it in the refrigerator and pat it with a paper towel so that it bakes rather than steams in excess moisture.
Slice the onion (80 g) into thin half-rings, and chop the dill (10 g). Mix the lemon (40 g), Dijon mustard (8 g), capers (15 g), table salt (2 g), and black pepper (0.5 g). Place the onion in a baking dish, top with the fish, and spread the lemon-mustard mixture over it.
Bake for 12-15 minutes. The fish is ready when the flesh has turned opaque, easily flakes with a fork, and the internal temperature in the thickest part has reached 63 °C. Sprinkle with dill and serve immediately.
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