Baked John Dory with Lemon Caper Dressing

I am smitten by the simple way of preparing fish in Italy and France. Baked whole or as fillets then dressed simply in its own juices with olive oil, lemon juice and capers. Perfection.

2 John Dory fillets with skin on
olive oil, for greasing

Sauce:
2 Tbsp. olive oil
2 tsp. capers in brine
½ lemon, freshly juiced
black pepper, freshly cracked

To serve:
watercress or other salad greens
olive oil, for drizzling

Preheat oven to 350°F (180°C, 160°C fan-forced, gas mark 4). Grease an oven-proof dish or skillet with olive oil

Place fish, skin side down in prepared dish or skillet. Bake for 10 minutes (you will need a little longer for thicker fillets).

Remove from the oven and transfer to serving plates. Add olive oil, lemon juice and capers to the pan and mix well. Drizzle over the fish and season with pepper.

Makes 2 servings.