Grilled Sea Bass with Lemon, Capers and Oregano

Ingredients

• 800 g sea bass fillets
• 2 lemon
• 2 tbsp capers
• 2 tsp dried oregano
• 3 clove garlic cloves
• 3 tbsp olive oil
• 20 g flat-leaf parsley
• 1 tsp sea salt flakes

Method

1. 1

   Score the sea bass fillets diagonally two or three times on the skin side. Rub with olive oil, salt, and dried oregano.

2. 2

   Crush the garlic and mix with the juice of one lemon, the capers, and remaining olive oil to make a dressing.

3. 3

   Heat a griddle pan over a high heat until smoking. Cook the fillets skin-side down for 3–4 minutes until the skin is crisp, then flip and cook for a further 2 minutes.

4. 4

   Transfer to a warm serving plate, spoon the caper and lemon dressing over the top, and scatter with chopped flat-leaf parsley.

5. 5

   Serve immediately with lemon wedges cut from the second lemon alongside a simple Greek salad.