Sea bass with sauce vierge

  • Portion size: Serves 4
  • Takes 15 min to make and 25 min to cook
  • Difficulty: easy

Simple summer produce is put to fantastic use in this simple yet smart Mediterranean sea bass dish by Marco Pierre White.

For something similar, take a look at this sea bass traybake bursting with red peppers, tomatoes and pine nuts. 

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Ingredients

  • 8 small vine tomatoes
  • 150ml olive oil, plus extra for brushing and cooking
  • Pared zest and juice of 1 lemon
  • 2 tsp coriander seeds
  • Handful fresh basil leaves
  • 4 handfuls rocket leaves
  • Handful fresh chervil
  • 200g cherry tomatoes, quartered
  • 1 fennel bulb, quartered
  • 4 small sea bass, cleaned and heads removed
  • Extra-virgin olive oil, for drizzling
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Method

  1. Preheat the oven to 180°C/fan160°C/ gas 4. Place the vine tomatoes in a bowl, pour over boiling water from the kettle and leave for 30 seconds. Drain, refresh under cold water, then peel away the skins. Deseed and chop the tomatoes, then put in a pan over a low heat with the olive oil, lemon juice, coriander seeds and basil. Warm through for 15 minutes. Season well.
  2. In a bowl, mix the rocket, chervil, cherry tomatoes and the lemon zest.
  3. Heat a griddle pan over a medium heat, brush the fennel with a little oil and griddle for 5-6 minutes, turning occasionally. Set aside.
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  5. Season the sea bass. Heat a little oil in a frying pan over a medium-high heat. Fry the fish for 1 minute each side, then place on a baking sheet and bake for 5 minutes.
  6. Divide the salad, fish, sauce vierge and fennel among plates and drizzle the salad with extra-virgin olive oil.

Nutrition

  • 479kcals Calories
  • 37g (5.4g saturated) Fat
  • 31.2g Protein
  • 7.2g (6.5g sugar) Carbs
  • 0.3g Salt
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