Grilled bass with sauce vierge

Name: Grilled bass with sauce vierge
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 50 grams butter, melted; 4 fillets sea bass fillets; 100 grams cherry tomatoes, finely chopped; 2 teaspoons capers; 1 juice of lemon; 1 shallot, finely chopped; 100 milliliters extra-virgin olive oil; 1 handful torn basil leaves and chopped chives, to garnish

Grilled bass with sauce vierge is It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes around 30 minutes. A mixture of butter, torn basil leaves and chives, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Line a grill pan with foil and brush lightly with butter.

Ingredients you will need

Butter

Equipment you will use

Grill Pan

Aluminum Foil

Brush the fish on both sides with butter and season.

Ingredients you will need

Butter

Fish

Lay on the foil, skin-side up.

Equipment you will use

Aluminum Foil

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

Ingredients you will need

Lemon Juice

Tomato

Shallot

Capers

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fresh Basil

Sauce

Fish

Equipment you will use

Grill

Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.

Ingredients you will need

New Potato

Potato

Chives

Basil

Equipment

Ingredients

Servings:

50grams

butter, melted 4fillets

sea bass fillets 100grams

cherry tomatoes, finely chopped 2teaspoons

capers 1

juice of lemon 1

shallot, finely chopped 100milliliters

extra-virgin olive oil 1handful

torn basil leaves and chopped chives, to garnish

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Bass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.