Ingredients
The lemon oil is best made 2 days in advance for the flavours to mature. I use Clearspring Organic Avocado Oil which can be bought online.
For The Lemon Oil:
3 organic, unwaxed lemons
130ml avocado oil
For The Capers
240g jar capers in brine
350ml rapeseed or groundnut oil
For The Fish:
6 sea-bass fillets, about 150-175g each
2 tablespoons finely chopped dill
To Serve:
Crushed new potatoes and petits pois
Method
For the lemon oil, wash and dry the lemons. Using a vegetable peeler, peel off the rind, making sure not to peel into the bitter white pith. Place the peel in a small saucepan and pour over the avocado oil. Place over a low heat and bring to a gentle simmer. Cook for 5 minutes, then take off the heat and leave to cool. Transfer to a jar, seal and refrigerate for 48 hours. Strain through a sieve before using.
For the deep-fried capers, drain the capers and dry thoroughly with kitchen paper. Pour the oil into a medium-sized saucepan and heat to 180˚C. Add the capers and fry for 4-5 minutes until crispy. Lift out with a slotted spoon and drain on absorbent kitchen paper. You can fry the capers up to 4 hours in advance and warm through in the oven for the last 3-4 minutes of the fish cooking time.
Heat the oven to 200˚C/fan oven 180˚C/mark 6. Brush the skins of the sea-bass fillets with a tablespoon of lemon oil and place skin-side down on a large baking tray lined with non-stick baking paper. Season with salt and freshly ground black pepper and bake for 12-15 minutes. Remove and place the fish on dinner plates. Drizzle a tablespoon of lemon oil over each fillet and scatter over the capers and dill.
To drink: Like squid, sea-bass can be overwhelmed by fruity wines, but, for the lemon and capers, you need a white with good acidity and structure, such as Chablis, dry Rieslings from Alsace, Austria or Australia, or this fine Limoux Chardonnay: Abbotts & Delaunay Zephyr 2011, £16.99, Averys. Wine details correct at original magazine publication date.
From the March 2014 issue of House & Garden. Recipe by Caroline Barty; photograph by Sharyn Cairns; food preparation and styling by Bianca Nice; wine recommendations by Joanna Simon; table styling by Alexander Breeze.
