Seabass with a Dill, Lemon and Yoghurt Sauce
Less than 30 minutes
150g FAGE Total Yoghurt
1 tbsp capers, rinsed and chopped
1 lemon, zest and juice
1 tbsp fresh dill, chopped
4 seabass fillets, skin on seasoning
- Mix together the yoghurt, capers, half the lemon juice and zest and dill. Chill until ready to serve.
- 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.