Grilled bass with sauce vierge

Grilled bass with sauce vierge

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(17 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

    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

    Capers

    kay-per

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

  • juice of ½ lemon
    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

    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

    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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lizleicester
9th Jul, 2017
5.05
Such a delicious way to cook fish. The sauce vierge is amazing and would no doubt work with lots of other fish too.
lloewenthal
27th Oct, 2014
5.05
Really good, it's worth getting the best flavoured tomatoes you can. Also pan fried the sea bass rather than grilling it.
Stoney50
14th Apr, 2014
5.05
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
8th Feb, 2014
5.05
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
8th Feb, 2014
5.05
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
10th Sep, 2013
5.05
Simple and delicious - this will become a regular mid week supper meal! Very quick to make as well.
jfergie284
16th Nov, 2012
5.05
So simple and so delicious. Will be making again and again!
paulinew474
8th Nov, 2011
5.05
Totally delicious and so easy
andrealphus
3rd Nov, 2011
5.05
Delicious mediterranean flavours, although the high fat content made it a bit of a guilt trip!
sdavis30
24th Jul, 2011
5.05
oops forgot to rate. I'd give it a ten if I could!!

Pages

steveanddoris
25th Jan, 2016
I would like to know roughly what size portion of sea bass is sufficient for one person? Steve X
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Hello Steve, a seabass fillet weighs about 100-140g.
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