Sea Bass Recipes

Buttery Sea Bass with Sauce Vierge recipe

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.


  • 4 x 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


  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.

Add some sun dried tomatoes to the sauce for an even better flavour. Recipe serves 4.

Author: Laura Young.

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50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
100mlabout ½ cup (0.4227 cups based on 236.59 mililitres in a US cup)


Published: March 18, 2012
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Published by Starsol