Sautéd sea bass with capers and lemon


  • 3– 4 tbsp olive oil
  • 4 sea bass fillets (skin on)
  • 2 tbsp all-purpose flour
  • 1 tbsp corn flour
  • 1 tbsp lemon juice and a few lemon wedges for garnishing and a little lemon zest
  • 4 tbsp desalinate capers
  • 4 tbsp finely-chopped dill
  • 4 medium-sized potatoes, peeled and cut into large pieces
  • 4 tbsp butter and 1 tbsp olive oil
  • 3 – 4 spring onions cut into thin 3 cm strips.
  • salt and freshly-ground pepper


  1. Heat the olive oil in a pan on medium to high heat
  2. Season the fillets with salt and pepper
  3. Mix the two flours together and coat the fillets.
  4. Fry them with the skin side down for 3 minutes and then on the other side for 2 – 3 minutes.
  5. Pour over the lemon juice and continue cooking for another 3 minutes.
  6. Add the capers and dill, stir and remove the frying pan from the heat after 2 minutes.
  7. Boil the chopped potatoes for 10 – 12 minutes in salted water, strain them and press them slightly.
  8. Heat the olive oil and the butter in a pan and sauté the potatoes until they form a crust.
  9. Season with salt and pepper and sprinkle with fresh spring onions.
  10. Serve the lemon-flavoured fillets with potato salad and lemon wedges.