{"id":4136,"date":"2019-08-22T09:33:47","date_gmt":"2019-08-22T09:33:47","guid":{"rendered":"https:\/\/sinolin.co\/?p=4136"},"modified":"2019-08-22T10:07:49","modified_gmt":"2019-08-22T10:07:49","slug":"baked-sea-bass-with-lemon-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/08\/22\/baked-sea-bass-with-lemon-by-dapur-sinolin\/","title":{"rendered":"Baked sea bass with lemon by dapur sinolin"},"content":{"rendered":"\n<p>Ingredients<\/p>\n\n\n\n<ul><li>4 x 100g\/4oz sea bass fillets<\/li><li>olive oil, for brushing<\/li><li>For the caper dressing<\/li><li>3 tbsp extra virgin olive oil<\/li><li>grated zest 1 lemon, plus 2\ntbsp juice<\/li><li>2 tbsp small capers<\/li><li>2 tsp gluten-free Dijon\nmustard<\/li><li>2 tbsp chopped flat-leaf\nparsley, plus a few extra leaves (optional)<\/li><\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol><li>To make the dressing, mix the oil with the lemon zest and juice, capers,\nmustard, some seasoning and 1 tbsp water. Don&#8217;t add the parsley yet (unless\nserving straight away) as the acid in the lemon will fade the colour if they\nare left together for too long.<\/li><li>Heat the oven to 220C\/200C fan\/gas 7. Line a baking tray with baking\nparchment and put the fish, skin-side up, on top. Brush the skin with oil and\nsprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when\ntested with a knife. Arrange the fish on warm serving plates, spoon over the\ndressing and scatter with extra parsley leaves, if you like.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 x 100g\/4oz sea bass fillets olive oil, for brushing For the caper dressing 3 tbsp extra virgin olive oil grated zest 1 lemon, plus 2 tbsp juice 2 tbsp small capers 2 tsp gluten-free Dijon mustard 2 tbsp chopped flat-leaf parsley, plus a [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4136"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4136"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4136\/revisions"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}