Seabass with a Dill, Lemon and Yoghurt Sauce.

An easy recipe for a tasty yoghurt sauce which which can accompany any fish of your choice.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
150g FAGE Total Yoghurt
1 tbsp capers, rinsed and chopped
1 lemon, zest and juice
1 tbsp fresh dill, chopped
25g butter
4 seabass fillets, skin on
seasoning

Serves 4
INSTRUCTIONS
  1. Mix together the yoghurt, capers, half the lemon juice and zest and dill. Chill until ready to serve.
  2. Melt the butter in a frying pan. Add the sea bass skin-side down, season with salt and freshly ground black pepper and half the remaining lemon juice. Fry for 2-3 minutes, then turn the seabass over and fry for a further 1-2 minutes, or until cooked through. Add more lemon juice if needed. Remove from the pan and set aside and serve with the caper yoghurt sauce.

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