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LUKE THOMAS’S SEA BASS WITH SAUCE VIERGE

Sea Bass
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

Serves 4
4 sea bass fillets, skin on
Sea salt and freshly ground black pepper
100g sun-dried tomatoes
10 basil leaves, torn
50g black olives
1 shallot, finely diced
100ml Borderfields rapeseed oil, plus more for drizzling
Juice of lemon

METHOD

1.Preheat the oven to 180°C/ 350°F/Gas Mark 4. Place the sea bass fillets on a non-stick tray skin side up and season with salt and pepper.

2. Drizzle with a touch of Borderfields Cold Pressed Rapeseed Oil, then cook for 8 minutes until the fish is just cooked.

3. For the sauce, mix together all the other ingredients and season to taste. Serve the sea bass with the sauce on the side.