Grilled bass with sauce vierge

Grilled bass with sauce vierge

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(22 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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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!!
sdavis30
24th Jul, 2011
5.05
Lovely dish again from Mary! Think sunshine.. think fresh.. and a few glasses of crisp white wine.. yum yum. Full of flavour and healthy too. Made this a few times now and it never disappoints. Looks amazing on the plate too with minimal effort
itybity's picture
itybity
15th Jul, 2011
5.05
wow, that was simply delicious! wonderfull in flavour, really was superb and this will be making a regular appaernce on our menu :)
edel_ir
7th Jul, 2011
5.05
I have to say this was devine. I cooked the sauce and fish to the directions in the receipe. Given that my husband is away this week and I'm cooking for one, I had to adapt the recipe for one person, easy peasy. I had some left over new potatoes and used a half a red pepper and half a yellow pepper, with half a red onion, a couple of cloves of garlic tossed in rapeseed oil (my new health foood), sprinkle Itailian herbs (dried) seasoning (salt & pepper to taste), roast in the oven at 180 degrees until cooked and slightly golden. Served with the fish, heaven.
creative_cook
19th Mar, 2011
5.05
I made this for dinner earlier with cod loins rather than sea bass. Asparagus goes down with it very nicely too!
creative_cook
19th Mar, 2011
5.05
I made this for dinner earlier with cod loins rather than sea bass. Asparagus goes down with it very nicely with it too!
smirparis
28th Feb, 2011
5.05
simple, fresh and clean sharp flavors...easy mid week supper
lourogers
18th Feb, 2011
5.05
Delicious!

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