Grilled bass in sauce vierge
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Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
For 4 people

  • 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


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).

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