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Ingredients
Method
- 50g melted butter
- 4 sea bass or bream fillets
- 100g finely chopped cherry tomatoes
- 2 tsp capers
- ½ lemon, juice only
- 1 finely chopped shallot
- 100ml olive oil
- Chopped basil leaves and chives
- Brush the fish fillets with the melted butter and season well, then lay on a foil-lined grill pan. Grill for 7 mins or until cooked through and the skin is beginning to brown, then remove to warmed plates.
- Meanwhile, toss the tomatoes and shallot in a saucepan with the oil, lemon juice and capers, and season well. Warm for 3 mins, then stir in the basil leaves. Spoon the sauce around the fish and sprinkle with chives to serve.
10 mins
4 serving
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