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The Grilled Recipes kitchen invites you to try Grilled bass with sauce vierge Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled bass with sauce vierge.
Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod
Prep 20 mins
Cook 10 mins
50g butter , melted
4 sea bass fillets
FOR THE SAUCE
100g cherry tomatoes , finely chopped
2 tsp small capers
juice of ½ lemon
1 shallot , finely chopped
100ml extra-virgin olive oil
handful torn basil leaves and chopped chives, to garnish
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.
Nutrition Per Serving
479 kcalories, protein 34g, carbohydrate 1g, fat 38 g, saturated fat 11g, fibre 0g, sugar 1g, salt 0.58 g
Recipe from Good Food magazine, February 2011.
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