- 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…
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.