Grilled Bass With Sauce Vierge
This grilled sea bass recipe is a delightful combination of tender fish fillets and a zesty tomato and caper sauce. The fish is perfectly cooked under a hot grill, resulting in a crispy skin and juicy flesh. The flavorful sauce, made with cherry tomatoes, capers, lemon juice, and shallots, adds a fresh and tangy touch to the dish. Garnish with torn basil leaves and chives for a beautiful finishing touch. Serve this dish with steamed new potatoes for a delicious and well-balanced meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 479 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 34 grams protein
- Sodium Content: 0.58 milligram of sodium
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