Grilled bass in sauce vierge

Preparation time: 15 - 20 minutes

For 4 people

Ingredients

• 4 portions of perch (scaled and gutted)

For the Sauce Vierge:

• 2 medium tomatoes
• 1 spring onion
• Juice of one lemon
• ¼ bunch of parsley
• 100 ml olive oil
• Salt to taste

For the sauce

• Wash and halve the tomatoes, remove the seeds and then cut the tomatoes into small cubes.
• Also wash the parsley and spring onions and chop them finely or cut them very finely.
• Mix everything together with the olive oil in a bowl and season with lemon juice and salt.

For frying the fish

• Heat the plancha plate (contact grill plate).
• Pat the fish dry with some kitchen paper and then rub it with a little olive oil.
• Now fry the fish first on one side, then on the other for 7-8 minutes each.
• To serve, pour the sauce over the fish.

Chef’s tip:

You can add a tablespoon of grated ginger or some fresh mint to the sauce.

The parsley can be replaced with dill and the salt with Nuoc Mam (a Vietnamese fish dipping sauce).