Ingredients


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







Method


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

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Grilled bass with sauce vierge
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