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10 Minute Sea Bass with a Sauce Vierge

Posted on 12th July 2017 by Max Lowery

Recipe

Sauce vierge is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Tomatoes can help combat the formation of free radicals known to cause cancer. This recipe couldn't be any simpler and it only takes 10 minutes.

Guidance

  • Serves: 1
  • Ready In: 10 Minutes

Video Tutorial

Video Tutorial

Ingredients

  • 30g Cherry Tomatoes, Halved
  • 1 Shallott, Diced
  • 2 Tbsp. Capers
  • Juice of Half a Lemon
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Olive Oil
  • 2 Sea Bass Fillets, Skin On
  • 200g Spinach
  • Salt & Freshly Ground Black Pepper

Method

  • 1. Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
  • 2. Fry the bass for 5-7 minutes over a high heat, skin-side down, until just cooked and the flesh is white.
  • 3. Meanwhile, warm the sauce through for 2 minutes.
  • 4. Lift the bass onto raw or cooked spinach and drizzle the sauce over the fish.

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