Sea Bass with Mustard and Capers

sea bass with mustard and capers recipe

Like most people, I’m a huge fan of suppers that take hardly any time to make, especially on a week night. I love to eat fish, but for some reason don’t cook it as often as I’d wish at home. I’m gradually trying to incorporate more easy fish dishes into my repertoire, and this dish is one of my favourites. The tang of the mustard and the saltiness of the capers pair beautifully with the sea bass, but what’s truly wonderful about this meal is how easy (and fast!) it is to pull together. Simply steam a few new potatoes, boil some peas (add a bit of chopped mint and butter), whip up your sauce and you’re good to go! If you don’t like fish, then I’d suggest substituting boneless turkey breasts or boneless pork chops, thinned and flattened by banging between two sheets of greaseproof paper with a rolling pin.

sea bass with mustard and capers recipe sea bass with mustard and capers recipe sea bass with mustard and capers recipe

Can you recommend any easy fish recipes you think I’d enjoy? I’d love to know what your favourites are!

Seabass with Mustard and Capers
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick, tasty fish dish that's perfect for a weeknight supper.
  • 4 (8-ounce) sea bass fillets
  • Kosher salt and freshly ground black pepper
  • 8 ounces creme fraiche
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons drained capers
  • 1 tablespoon chopped fresh dill
  1. Preheat the oven to 220° C.
  2. Line a baking dish with parchment paper. Place the fish fillets skin side down on the dish. Sprinkle generously with salt and pepper.
  3. Combine the creme fraiche, both mustards, dill, capers, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
  4. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it!
  5. Serve hot or at room temperature with the sauce from the pan spooned over the top.


Follow Miranda’s Notebook
Bloglovin’ | Instagram | Twitter | Facebook | Pinterest