50g lactose free butter, melted
4 sea bass fillets
For the sauce
100g tomatoes, finely chopped
2 tsp small capers
juice of ½ lemon
1 tbsp chives, finely chopped
100ml extra-virgin olive oil
handful torn basil leaves and chopped chives, to garnish
Line a grill pan with foil and brush lightly with lactose free butter.
Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
Put the tomatoes in a pan with the capers, lemon juice and oil, and season.
Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown.
Meanwhile, warm the sauce through for 2 mins, then stir in some of the chives and torn basil leaves.
Lift the bass onto warmed plates using a fish slice and spoon the sauce around.
Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.
Recipe adapted from: Good Food