<GO BACK
Grilled bass in sauce vierge
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
For 4 people
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
Preparation
For the vierge sauce:
- Slice the tomatoes in half, remove seeds, then chop finely.
- Wash the parsley and chop it, squeeze the lemon and finely chop the white onion.
- Mix all of the ingredients together in a bowl, add the olive oil and salt.
To cook the fish:
- Heat the griddle.
- Dry the fish with a paper towel, pour a little olive oil over the fish.
- Place the fish on the griddle for 7-8 minutes on each side.
- 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).