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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.

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 4.8 out of 5.36 ratings
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