Sea bass makes an excellent alternative to other firm white fish, and this simple recipe keeps the flesh lovely and moist. The sauce is full of flavour, too ? and it?s just as delicious cold the next day.
Ingredients List:
4 sea bass fillets, skinned and boned
50g melted butter
100g cherry tomatoes
100ml extra-virgin olive oil
Juice of 1 lemon
1 tbsp. capers, drained
1 shallot
Small handful freshly chopped basil
Salt and pepper
Preparation Method:
1) Finely chop the tomatoes and shallot. Put into a small saucepan with the oil, lemon, capers, basil and salt and pepper. To cook, just warm through for a couple of minutes.
2) Brush the sea bass with the melted butter. Season well. Place into a foil lined tin. Grill for 5-7 minutes, until flaking easily, then spoon the sauce over to serve.
Source: Sea Bass Recipes.
Source: http://www.mtsvcs.com/2012/03/18/buttery-sea-bass-with-sauce-vierge/
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