Grilled bass with sauce vierge

10-30 minutes 30-60 minutes 4 servings 600 kcal or less basil caper capers cherry tomato cherry tomatoes classic sauces easy extra-virgin olive oil fish recipes french recipes lemon lemons mains quick sea bass seabass shallot shallots white fish

N/A

Source

Ingredients

50g butter , melted

4 sea bass fillets

100g cherry tomatoes , finely chopped

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

Method

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.

Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.

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.