• 1 1/2 tablespoons chopped white onion
  • 1 teaspoon pickled baby capers, drained
  • 1 1/2 teaspoons chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 4 white sea bass fillets, each 4 ounces
  • 1 lemon, cut in quarters

Directions:

Preheat the oven to 375 F.

In a small bowl, add the onion, capers, dill, mustard and lemon juice. Stir to mix well.

Place each fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece. Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.

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