Loup de Mer, Beurre de Montpellier

Sea Bass with Montpellier Butter

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Montpellier butter is best known as an accompaniment for salmon, but it is suitable for use with any grilled fish. As it bears the name of a famous city of the South of France I have thought it appropriate to suggest it for the sea bass which is so highly esteemed in that region.


Sea bass of a size suitable for grilling are often to be had (although of course this fish can grow too large for grilling whole). Buy two of about 700–800 g (1½ to 1¾ lb) each and you will have plen