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Grilled bass with sauce vierge

Grilled bass with sauce vierge

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A star rating of 4.8 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod

Nutrition: per serving
HighlightNutrientUnit
kcal479
fat38g
saturates11g
carbs1g
sugars1g
fibre0g
protein34g
low insalt0.58g
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Ingredients

  • 50g butter , melted
  • 4 sea bass fillets

For the sauce

Method

  • STEP 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.

  • STEP 2

    Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 4.8 out of 5.28 ratings
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