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.