Grilled Sea Bass with Capers

Name: Grilled Sea Bass with Capers
Cuisine: British
Ingredients: 150 ml/5 fl oz olive oil; 4 fillets of sea bass each weighing about 175 g/6 oz; salt and freshly ground white pepper; salt and freshly ground white pepper; 25 g/1 oz melted butter; 15 g/½ oz chopped parsley and dill; 15 g/½ oz chopped parsley and dill; 55 g/2 oz tiny capers; 1 shallot finely chopped; 1 clove garlic, finely sliced; 2 tsp grain mustard; juice of ¼ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Quite often with fish the simple approach is the best, especially when using a fish as good as sea bass. It has such a wonderful flavour and texture that it is almost a sin to put anything with it.

Ingredients

150 ml/5 fl oz olive oil
4 fillets of sea bass each weighing about

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Lightly oil a grilling tray with some of the olive oil; season the fish on the meat side then lay the fillets on the tray skin side up. Brush the fish with the melted butter.

Place the fish under a pre-heated grill for about 4 minutes until just done, depending upon how thick the fish is.

Place all of the remaining ingredients together in a small saucepan and gently warm through