Grilled bass with sauce vierge

Name: Grilled bass with sauce vierge
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

www.bbcgoodfood.com

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Cost: $7.84 /serving

Author : Mary Cadogan

josh eagleton 10 30 minutes 30 60 minutes

Ingredients

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Instructions

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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.

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.