Grilled bass with sauce vierge
- Mary Cadogan
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Serves 4
Easy
Prep: 20 mins
Cook: 10 mins
A star rating of 4.7 out of 5.42 ratingsRate
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Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod
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Ingredients
Nutrition
Units:
MetricUS
-
50g butter
melted
-
4 sea bass
fillets
For the sauce
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100g cherry tomatoes
finely chopped
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2 tsp small capers
-
juice of ½ lemon
-
1 shallot
finely chopped
-
100ml extra-virgin olive oil
-
handful torn basil
leaves and chopped chives, to garnish
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Nutrition: per serving
-
kcal479
-
fat38g
-
saturates11g
-
carbs1g
-
sugars1g
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fibre0g
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protein34g
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salt0.58g
low
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Method
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step 1
Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
-
step 2
Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
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step 3
Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.
Recipe from Good Food magazine, February 2011
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A star rating of 4.7 out of 5.42 ratings
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