Grilled Bass with Sauce Vierge

Here is an interesting recipe that we made: Grilled Bass with Sauce Vierge. I especially liked the sauce. We started with a Pear Salad.

Grilled Bass with Sauce Vierge

Good Food Magazine

Ingredients

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

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.