Mediterranean Sea Bass with Dill & Caper Sauce

One of my fave Mediterranean restaurants in the world is Milos. We have one in Montreal, there are a few around North America as well. The food is clean and delish… AND EXPENSIVE. The fish is out of this world there and below is a recipe that tastes super similar, my dill parsley white fish. Below serves 2.

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Dill Parsley White Fish

Course Main Course

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Ingredients

• 1 Mediterranean bass – deboned and filleted
• 4 tbsp olive oil
• 1 large bunch of dill chopped small
• 2 tbsp capers and it’s juice
• ½ lemon for the juice
• Himalayan sea salt

Instructions

• Preheat the oven to 425F and line a baking sheet with aluminum foil.
• Wash the fish, spread olive oil all over the skin and then flip and spread olive oil all over the fish. Sprinkle with salt. Leave fish skin side down.
• Bake for 8-10 minutes.
• Remove from the oven and use the remaining olive oil to drizzle over the fish, spread the dill, capers, caper juice, lemon and a little more salt over the fish evenly.
• Serve and wait for applause. Use any extra juice on top of the fish or serve on the side.