Grilled bass in sauce vierge

Prep Time
10 minutes
Cook Time
15 to 20 minutes
Servings
4
Ingredients:
  • 4 Bass portions (scaled and gutted) 

    • For the sauce vierge:
  • 2 medium sized tomatoes
  • 1 new onion (very young, not fully developed fresh onion)
  • Juice of 1 lemon
  • 1/4 bunch of flat parsley 
  • 10 cl of olive oil
  • Salt to taste
Instruction:
    For the vierge sauce:
  1. Slice the tomatoes in half, remove seeds, then chop finely. 
  2. Wash the parsley and chop it, squeeze the lemon and finely chop the white onion.
  3. Mix all of the ingredients together in a bowl, add the olive oil and salt.
    To cook the fish:
  1. Heat the griddle.
  2. Dry the fish with a paper towel, pour a little olive oil over the fish.
  3. Place the fish on the griddle for 7-8 minutes on each side.
  4. Coat the fish with the sauce.
    Chef’s tip:
    You can add a tablespoon grated ginger or a little fresh mint. The parsley can be replaced by dill or the salt can be replaced by Nuoc Mam (Vietnamese mixed fish dipping sauce)
Seafood