Name: Grilled bass with sauce vierge
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 50g butter melted; 4 sea bass fillets; 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

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

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.