sea bass sauce vierge
Print

Grilled sea bass with sauce vierge

Delicate white fish, cooked to perfection and blanketed with this delicious French sauce, full of Mediterranean flavours.
Course Main Course
Cuisine French, Mediterranean
Servings 4
Author Helen

Ingredients

  • 100 g cherry or baby plum tomatoes
  • 1.5-2 tbsp chopped fresh parsley
  • 1.5-2 tbsp chopped fresh basil
  • 0.5 tsp coriander seed, crushed
  • 1 clove garlic, thinly sliced
  • Juice of a lemon
  • 200 ml extra virgin olive oil
  • 4 sea bass fillets
  • salt and pepper
  • Few tsp olive oil

Instructions

  • First make the sauce vierge. Cut the tomatoes into fine dice - about 5mm size. Place in a bowl with the parsley, basil, crushed coriander seeds, sliced garlic, lemon juice and olive oil, and mix gently. Set aside to macerate and allow the flavours to combine.
  • Preheat the grill (broiler) to medium high. Line a baking sheet with foil and brush with a little oil.
  • Pat the sea bass fillets dry with kitchen paper and place on the prepared tray. Brush a little olive oil over the fish and season with salt and pepper.
  • Cook the fish under the grill (broiler) for 4-6 minutes until just cooked through. Remove from the grill and allow to cool slightly before serving.
  • To serve, place each sea bass fillet onto a plate and spoon a generous amount of the sauce vierge over and around the fish. Serve warm or at room temperature.