Grilled bass with sauce vierge

BBC Good Food

Ready in: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Gluten Free

Ingredients

  • 50g butter, melted
    Milk, Eggs, Other Dairy
  • 4 sea bass fillets
    Seafood
  • 100g cherry tomatoes, finely chopped
    Produce
  • 2 tsp small capers
    Canned and Jarred
  • juice of ½ lemon
    Produce
  • 1 shallot, finely chopped
    Produce
  • 100ml extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • handful torn basil leaves and chopped chives, to garnish
    Produce

Steps

  • 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.
  • Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
  • 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.

Nutrition

  • Calories: 485.7  cal  (24.28%)
  • Fat: 39.15  g  (60.24%)
  • Saturated Fat: 10.74  g  (67.15%)
  • Carbohydrates: 2.38  g  (0.79%)
  • Sugar: 1.22  g  (1.36%)
  • Cholesterol: 162.88  mg  (54.29%)
  • Sodium: 238.3  mg  (10.36%)
  • Protein: 30.69  g  (61.39%)
  • Vitamin B12: 6.52  µg  (108.59%)
  • Selenium: 62.39  µg  (89.13%)
  • Phosphorus: 351.03  mg  (35.1%)
  • Vitamin B6: 0.55  mg  (27.72%)
  • Vitamin E: 4.04  mg  (26.92%)
  • Vitamin B3: 3.74  mg  (18.68%)
  • Magnesium: 72.69  mg  (18.17%)
  • Vitamin K: 19.0  µg  (18.09%)
  • Potassium: 519.56  mg  (14.84%)
  • Vitamin B5: 1.35  mg  (13.45%)
  • Vitamin A: 615.86  IU  (12.32%)
  • Vitamin B1: 0.18  mg  (12.31%)
  • Iron: 1.85  mg  (10.28%)
  • Vitamin C: 7.78  mg  (9.44%)
  • Folate: 22.37  µg  (5.59%)
  • Zinc: 0.76  mg  (5.07%)
  • Copper: 0.08  mg  (4.16%)
  • Manganese: 0.08  mg  (3.85%)
  • Vitamin B2: 0.06  mg  (3.78%)
  • Calcium: 35.32  mg  (3.53%)
  • Fiber: 0.43  g  (1.71%)
  • Vitamin D: 0.19  µg  (1.25%)

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