Grilled bass with sauce vierge

Grilled bass with sauce vierge

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(15 ratings)

Prep: 20 mins Cook: 10 mins

Easy

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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Ingredients

  • 50g butter, melted

    Butter

    butt-err

    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

    kay-per

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

  • juice of ½ lemon

    Lemon

    le-mon

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

  • 1 shallot, finely chopped

    Shallot

    shal-lot

    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

    Basil

    ba-zil

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

Method

  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, questions and tips

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Comments (17)

lloewenthal's picture
5

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
5

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
5

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
5

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
5

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

jfergie284's picture
5

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

paulinew4747's picture
5

Totally delicious and so easy

andrealphus's picture
5

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

sdavis30's picture
5

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

sdavis30's picture
5

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
5

(i forgot to rate!) :D

itybity's picture
5

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
5

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
5

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
5

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
5

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

lourogers's picture
5

Delicious!

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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