Grilled bass with sauce vierge

Dinner with 8 ingredients.

Servings: 4

Total time: 30 minutes

Ingredients

• 1 shallot finely chopped
• juice of ½ lemon
• handful torn basil leaves and chopped chives, to garnish
• 4 sea bass fillets
• 100 millilitre extra-virgin olive oil
• 50 gram butter melted
• 100 gram cherry tomatoes finely chopped
• 2 teaspoon small capers

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.