2x sea bass fillets - frozen works perfectly
2 fresh bay leaves1 lemon, thinly sliced
4 tbsp capers - I used salty sicilian dried capers
Extra virgin live oil, for drizzling 2-3 tbsp dry white wine
Preparation:
Preheat the oven to 220C
Dry the fish well with paper towels. Put one fillet on a board, skin side down. Lay one bay leaf on top and 2/3 slices of lemon overlapping each other. Sprinkle some capers, a few drops of extra virgin olive oil and a pinch of sea salt. Put the second fillet on top, skin side up.
Slice the fish into serving sizes and rub over some more olive oil.
Put 4 lemon slices in the bottom of a shallow baking dish and sit the fish on top and scatter with more bay leaves, capers and lemos slices, drizzle with extra virgin olive oil and pour some white wine.
Roast in the preheated oven for 7 min; then add some more white wine over the top and cook for another 5 min. If the fillets are particularly thin, reduce the cooking time to avoid drying the seabass.
Serve with caponata and some freshly cooked spinach.
We enjoyed a bottle of Centopassi Bianco Sicilia. A great wine from the sicilian land freed from mafia.