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Grilled bass with sauce vierge
- 50g butter , melted
- 4 sea bass fillets
- 100g cherry tomatoes , finely chopped
- 2 tsp small capers
- juice of lemon
- 1 shallot , finely chopped
- 100ml extra-virgin olive oil
- handful torn basil leaves and chopped chives, to garnish
Directions:View on BBC Good Food
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