Sea bass with caper sauce
Add fresh lime and sage to the caper butter adds a summery twist
Preparation time: 25 minutes
Cooking time: 20 minutes
2 x 180g (6oz) sea bass fillets
Plain flour for dusting
75g (3oz) salted butter
Splash of olive oil
8 sage leaves
1 tbsp capucine capers
Juice of 2 limes
Handful of flat leaf parsley, finely chopped
Salt and pepper
1. Season the fish with salt and pepper and lightly flour them.
2. Melt 25g butter in a frying pan on a medium heat, and add just a splash of olive oil. When the pan is hot, add the fish skin side down and fry gently for 6-7 minutes until golden on the first side.
3. Turn the fish, it should look lightly golden then add half the sage leaves and continue to cook for another 3-4 minutes.
4. The fish should be cooked after this time, you can test it by just lifting the corner of one fillet to see the flakes easily break away.
5. Place the fish on to serving plates, add the remaining butter to the pan. When it starts to foam add the remaining sage leaves and the capers, lime juice and the parsley and spoon liberally over the fish.
Serving suggestion: Serve with a salad of rocket, avocado, tomberries and pine nuts
Recipe and image courtesy of fish restaurateur Mitch Tonks and Sainsbury’s
Sainsbury’s is inspiring the nation to enjoy more fish this summer with #SwitchtheFish. Until 30 June customers will be encouraged to widen their repertoire by being offered a free portion of a ‘lesser known’ fish from when they ask for one of the ‘Big 5’ fish – salmon, tuna, haddock, cod or prawns – from one of the 400 fish counters in their supermarkets. They will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. Ask in store for details.