Grilled bass with sauce vierge

• butter↗50g g

  melted

• sea bass↗4

  fillets

• cherry tomatoes↗100g g

  finely chopped

• small capers↗2 tsp tsp
• juice of ½ lemon
• shallot↗1

  finely chopped

• extra-virgin olive oil↗100ml ml
• handful torn basil

  leaves and chopped chives, to garnish

Step-by-step instructions

1. 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. 2

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

3. 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.