Juicy Lucy pudding
Look no further for a fruity dessert that's both delicious and nourishing
Grilled bass with sauce vierge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g buttermelted
- 4 sea bassfillets
For the sauce
- 100g cherry tomatoesfinely chopped
- 2 tsp small capers
- juice of ½ lemon
- 1 shallotfinely chopped
- 100ml extra-virgin olive oil
- handful torn basilleaves and chopped chives, to garnish
Nutrition: per serving
- kcal479
- fat38g
- saturates11g
- carbs1g
- sugars1g
- fibre0g
- protein34g
- salt0.58glow
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.
