Grilled sea bass, crushed Jersey Royals and sauce vierge

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olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. To make the sauce, put the shallots in a pan with the wine and bay leaf, and boil until wine is reduced to a syrup and the shallots are cooked.
2. Plunge the tomatoes into boiling water for 20 seconds, run under cold water, then peel. Cut into quarters, seed and dice.
3. Trim the asparagus and boil in salted water until tender. Drain and refresh in ice water.
4. Wash the Jersey Royals, cover in a pan of cold water with some mint leaves. Cook until tender, 10-15 minutes, then drain and keep warm in a large bowl.
5. Heat a little oil in an ovenproof heavy-based frying pan. Season the seabass, put skin-side down in the pan, cook for 2-3 minutes then put in the oven for 3-4 minutes. The flesh should be firm and springy to the touch. Add a knob of butter and a squeeze of lemon juice, then carefully turn the fillets over and keep warm.
6. Warm the wine and shallots in a small saucepan with the olive oil, add the tomato, herbs and season.
7. Use a fork to crush the potatoes lightly with a little butter. Sprinkle the chives over and season. Pile the potato onto four plates (you can use a ring if you want a neat, cheffy finish). Put the seabass on top, spoon the sauce vierge around the potatoes and serve with asparagus.

Per serving

730 kcalories, protein 43.5g, carbohydrate 23.5g, fat 47.3 g, saturated fat 7.5g, fibre 3.5g, salt 0.84 g

Latest comments and suggestions

• Janet

  19 September 2008

  Janet commented on this recipe

  Absolutely fantastic for a dinner party. I have received rave revues each time I served this dish. Please try it you will not be disappointed

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• Janet

  20 September 2008

  Janet rated this recipe

  

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• steve

  11 February 2009

  steve rated and commented on this recipe

  

  We hated this version of sauce vierge. Far too stong for a fish like sea bass. Also just gently fried the fish and left out the oven step.

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Ingredients

• 8 asparagus spears
• Jersey Royal potatoes
• a handful of mint leaves
• 4 sea bass fillets (skin on)
• butter
• Maldon sea salt
• a squeeze of lemon juice
• a handful of chive , chopped

SAUCE VIERGE

• 10 small shallots , sliced
• 500ml cabernet sauvignon
• 1 bay leaf
• 4 plum tomatoes
• a small handful of chervil leaves, chopped
• a small handful of dill leaves
• a small handful of tarragon leaves, chopped
• 175ml olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 8 asparagus spears
• Jersey Royal potatoes
• a handful of mint leaves
• 4 sea bass fillets (skin on)
• butter
• Maldon sea salt
• a squeeze of lemon juice
• a handful of chive , chopped

SAUCE VIERGE

• 10 small shallots , sliced
• 500ml cabernet sauvignon
• 1 bay leaf
• 4 plum tomatoes
• a small handful of chervil leaves, chopped
• a small handful of dill leaves
• a small handful of tarragon leaves, chopped
• 175ml olive oil

Per serving

730 kcalories, protein 43.5g, carbohydrate 23.5g, fat 47.3 g, saturated fat 7.5g, fibre 3.5g, salt 0.84 g

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