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

25g butter

4 seabass fillets, skin on seasoning

  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.