Sea Bass and Monkfish with Sauce Vierge
This delicious dish of sea bass and monkfish is served with sauce vierge. It is a versatile sauce and pairs perfectly with fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Mortar and pestle
- Kitchen scale
- Oven
- Baking sheet
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 4 x 100g portions sea bass
- 15ml olive oil
- 15g butter
- Salt
- pepper
- 1 monkfish tail sliced into 2cm pieces
- 50g butter
- 100ml olive oil
- 1 shallot, peeled and sliced
- 1 clove garlic, peeled and sliced
- 1 tsp coriander, seeds crushed
- 2 tomatoes, concassed
- 1 small bunch basil, chopped
- 1 small bunch tarragon, chopped
- 1 small bunch chives, chopped
- 1 lemon juice and zest
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