How To Prepare Grilled Bass with Sauce Vierge ?

Preparation:  

Preparation time: 20 mins

Cooking time: 10 mins

Serving: 4

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

Instructions:

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.