Grilled Sea Bass with Basil and Crème Fraîche


Preparation info

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Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

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  • 150 ml (5fl oz/ cup) fish stock
  • 1 shallot, chopped
  • 25g (1 oz/¼ stick) unsalted butter
  • 1 tablespoon crème fraîche
  • 1 tablespoon lemon juice
  • a few drops of Tabasco sauce
  • 100 ml (fl oz/7 tablespoons) olive oil
  • 50g (2 oz/2 cups) basil
  • 25g (1 oz/1 cup) flat-leaf parsley
  • ½ teaspoon lemon zest
  • 1 small clove garlic, crushed
  • 4 fillets sea bass, about 175g (6 oz) each
  • salt and black pepper


Warm the stock, chopped shallot, butter and crème fraîche together. Purèe in a blender, then season with lemon juice, Tabasco sauce and salt. Return to the saucepan and set aside.

In the blender, combine the olive oil, basil, parsley, lemon zest, garlic and some freshly ground black pepper and set aside.

Grill or broil the sea bass, skin-side up only, until done.

Reheat the pan of stock mixture and gradually whisk in the basil oil to give a creamy sauce. Serve the bass on a pool of sauce.