Truite de mer Sauce Verte


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The fresh green sauce complements the grilled sea bream perfectly in this tangy, summery dish. Serve the fish, if you like, on a bed of ribbon pasta with grilled tomato halves.


  • 6 X filleted sea bream (500 g each before filleting)
  • 1 clove of garlic, crushed, peeled and chopped
  • 100 g pitted green olives
  • bunch of parsley
  • bunch of tarragon
  • 40 g capers, chopped
  • juice of 1 lemon
  • 100 ml olive oil
  • 2 tbsp white wine vinegar
  • freshly ground black pepper


    Dry the fish with kitchen paper, and score the skin to stop the fillets curling up. Heat the grill to high, oil a baking tray and arrange the fillets skin-side up. Cook for 5 minutes. Meanwhile, put the remaining ingredients in a blender and blitz, or chop finely and combine into a sauce. Turn the fish, cook for a further 2 minutes and serve at once with the freshly made sauce.