Baked Sea Bass with Capers and Lemon

This simple and tasty fish dish has a beautiful presentation and is a great paleo meal to fix for company. Classic flavorings like lemon, capers and dill are an ideal complement to sea bass. Salmon can be used in place of the sea bass with a slightly longer cooking time.

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Baked Sea Bass with Capers and Lemon

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 243

carbohydrate 12g

protein 41g

fat 5g


  • 1 pound(s) sea bass fillet(s) (or any firm white fish available)
  • 1 medium lemon(s)
  • 2 tablespoon(s) capers rinsed
  • 2 tablespoon(s) dill, fresh (dried may be used if fresh dill is unavailable)
  • 1/4 teaspoon(s) sea salt
  • 1/8 teaspoon(s) black pepper freshly ground


  1. Preheat oven to 350 F.
  2. Place sea bass fillets on a broiler pan.
  3. Thinly slice lemon (1/8 inch slices).
  4. Sprinkle the fish with sea salt and freshly ground black pepper. Top with capers and dill sprigs. Cover with fresh lemon slices.
  5. Bake for 10-15 minutes, until fish flakes easily with a fork.

Photo courtesy: Stacie Barry


  1. My sea bass was very thick (approx 6 in) & it needed way more cooking time. In fact I put it in initially for 15 mins, turned up heat & gave it 10 min more but it was still inedible. Back in oven another 10 min – eventually my husband ate his but I was too disappointed to eat mine. It would help if you said how thick the fish should be for cooking times

  2. We found a sale on Salmon so we used this as a substitute and kept everything else the same but cooked it a little longer, turned out amazing – this was a restaurant worthy meal!!!

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