Sea bass with lemon, dill & caper sauce

Sea bass with lemon, dill & caper sauce

Serves 4


  • 1 kg (2 large or 3 medium) NIREUS sea bass, gutted and scaled
  • 1/4 cup olive oil
  • 1 Tablespoon lemon juice
  • salt and pepper

For the sauce 

  • 3/4 cup (180ml) white wine
  • 2 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 3 Tablespoons fresh lemon juice and zest of one lemon
  • 3 Tablespoons butter
  • 2 Tablespoons fresh dill, chopped, divided
  • 2 Tablespoons capers, rinsed and drained
  • 2 Tablespoons olive oil
  • salt and pepper to taste


Cook the fish  

Heat the oven grill to 250oC. Gut and scale the fish, rinse fish with water and make 2-3 parallel slashes on each side. Whisk oil with lemon, salt and pepper and oil fish inside out. Grill fish, turning once, until cooked, about 10’ on each side.  

Prepare the sauce 

Put wine, garlic, onion, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 Tablespoon of butter at a time. Remove from heat and stir in 1 Tablespoon dill and capers. Season with salt and pepper, and set aside.

To serve

Place fried fish on a plate. Drizzle with sauce and sprinkle with remaining 1 Tablespoon fresh dill. Serve with risotto, boiled greens or with a green salad.