Sea Bass with Green Bean Sauce Vierge
Sea Bass with Green Bean Sauce Vierge



  • 2 tbsp olive oil
  • 1 sea bass fillet, skinned
  • For the Sauce Vierge
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper
  • 1 tomato, deseeded and chopped
  • 100g trimmed green beans, blanched
  • Heat the oil in a frying pan over a medium heat, and cook the bass for 2-3 mins on each side. Make your sauce vierge by placing the oil and vinegar in a bowl, seasoning well, and stirring in the tomatoes. Place the beans on a serving plate, pour over the dressing, and place the bass fillet alongside. Simple perfection!
10 mins
1 serving
This recipe pairs perfectly with the Step by Step Sauvignon Blanc 2021 from South Australia, Australia.

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