Sea bass with sauce vierge recipe
Simple summer produce is put to fantastic use in this simple yet smart Mediterranean sea bass dish by Marco Pierre White.
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Ingredients
- 8 small vine tomatoes
- 150ml olive oil, plus extra for brushing and cooking
- Pared zest and juice of 1 lemon
- 2 tsp coriander seeds
- Handful fresh basil leaves
- 4 handfuls rocket leaves
- Handful fresh chervil
- 200g cherry tomatoes, quartered
- 1 fennel bulb, quartered
- 4 small sea bass, cleaned and heads removed
- Extra-virgin olive oil, for drizzling
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