• 50g butter, melted
  • 4 sea bass fillets

For the sauce


  • 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.

Recipe from Good Food magazine, February 2011

Goes well with


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