Grilled Sea Bass with Sorrel, Nettle and Chives

Sea Bass is one of my favourite dishes. My grandmother believed in using hedgerow leaves whenever possible and sea bass when served with sorrel, nettle and chives is absolutely delicious. For four persons you will need:

4 x 140g fillets of sea bass scaled and boned
1 tbsp extra virgin olive oil
juice of 1 lemon
300ml of fish stock
1 tbsp dry vermouth
8 tbsp natural low fat yoghurt
1 bunch sorrel, stalks removed and chopped
1 bunch of fresh new nettle leaves washed and chopped
1 bunch chives, chopped finely
1 tbsp butter
sea salt and freshly milled white pepper

Method:

Brush the sea bass fillets with the olive oil and squeeze the lemon juice on top. Season with salt and pepper, cover and place in the fridge.

Add the vermouth to the fish stock and reduce over a high heat until it is of coating consistency. Leave to cool slightly and shake in the yoghurt. Keep warm in a bain maire on top of the stove.

Place the fish over hot charcoal or under the grill, skin side down and cook for 2 minutes. Carefully turn and cook for another 3 minutes. Meanwhile, in a separate non stick pan, sweat the sorrel and nettle in the butter for 1 minute. To serve, place a quarter of the sorrel and nettle in the centre of each plate and place the sea bass fillet on top. Serve the chives into the sauce, check for seasoning and pour around the fish and leaves.

Serve with a nice cold Sauvignon Blanc or Pinot Grigio.