Grilled bass with sauce vierge

Grilled bass with sauce vierge

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(15 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4
Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod

Nutrition and extra info

Nutrition: per serving

  • kcal479
  • fat38g
  • saturates11g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein34g
  • salt0.58g
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  • 50g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 sea bass fillets

For the sauce

  • 100g cherry tomatoes, finely chopped
  • 2 tsp small capers



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • juice of ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100ml extra-virgin olive oil
  • handful torn basil leaves and chopped chives, to garnish



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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.

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

  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.

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Comments (17)

lloewenthal's picture

Really good, it's worth getting the best flavoured tomatoes you can. Also pan fried the sea bass rather than grilling it.

Stoney50's picture

Delicious, so easy and lovely colours on the plate! I halved the amount of oil. I served with Olive bread which was a good tip. Didn't really need potatoes.

sjcauser1's picture

Makes a great dinner party starter minus the potatoes. Really easy to prepare, looks very professional and a hit every time with the guests.

sjcauser1's picture

I use the seabass with the sauce vierge to make a great fish starter. You can prepare all the ingredients before the guests arrive and it's so easy to make and looks really professional. I serve with warm olive bread. This one has been a hit every time.

5891boe's picture

Simple and delicious - this will become a regular mid week supper meal! Very quick to make as well.

jfergie284's picture

So simple and so delicious. Will be making again and again!

paulinew474's picture

Totally delicious and so easy

andrealphus's picture

Delicious mediterranean flavours, although the high fat content made it a bit of a guilt trip!

sdavis30's picture

oops forgot to rate. I'd give it a ten if I could!!

sdavis30's picture

Lovely dish again from Mary!
Think sunshine.. think fresh.. and a few glasses of crisp white wine.. yum yum.
Full of flavour and healthy too.
Made this a few times now and it never disappoints.
Looks amazing on the plate too with minimal effort

itybity's picture

(i forgot to rate!) :D

itybity's picture

wow, that was simply delicious! wonderfull in flavour, really was superb and this will be making a regular appaernce on our menu :)

edel_ir's picture

I have to say this was devine. I cooked the sauce and fish to the directions in the receipe. Given that my husband is away this week and I'm cooking for one, I had to adapt the recipe for one person, easy peasy. I had some left over new potatoes and used a half a red pepper and half a yellow pepper, with half a red onion, a couple of cloves of garlic tossed in rapeseed oil (my new health foood), sprinkle Itailian herbs (dried) seasoning (salt & pepper to taste), roast in the oven at 180 degrees until cooked and slightly golden. Served with the fish, heaven.

creative_cook's picture

I made this for dinner earlier with cod loins rather than sea bass. Asparagus goes down with it very nicely too!

creative_cook's picture

I made this for dinner earlier with cod loins rather than sea bass. Asparagus goes down with it very nicely with it too!

smirparis's picture

simple, fresh and clean sharp flavors...easy mid week supper

Questions (2)

steveanddoris's picture

I would like to know roughly what size portion of sea bass is sufficient for one person?
Steve X

goodfoodteam's picture

Hello Steve, a seabass fillet weighs about 100-140g.

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