Seared Sea Bass & Sauce Vierge by Tom Johnston


The simpler the dish, the better quality the ingredients you need to make it. I wouldn’t try this unless you can find good tomatoes. I have seen a recipe using chopped cherry tomatoes, but skins and pips will result in an inferior product. Use the best quality Extra Virgin Olive Oil you can get (Orodeal, what else?) and, obviously, fresh herbs.

Ingredients (serves about 4)
100ml Orodeal extra virgin olive oil;
2 medium size tomatoes concassées (skinned, seeded and cut into the smallest dice you can manage);
​1 or 2 tbsp of finely chopped fresh herbs of your choice (e.g. parsley, chives and tarragon or chervil, but you can use basil, oregano or whatever you fancy. Use no fewer than two and no more than three);
2 tsp capers (optional);
Squeeze of lemon juice;
Salt & Pepper to taste.
Some New Potatoes

To cook the sea bass: 
Getting the skin crispy but not burnt, and not overcooking is tricky. Easier to keep track of if you fry it. You need enough oil to prevent it sticking. Orodeal Extra Virgin Olive Oil is perfect. Season the fillet and put a little oil on the fleshy side. Place skin side down in a hottish pan. Press down with another pan for a minute or two to stop it curling up. This is better than scoring the skin as it keeps the skin in one piece. Keep an eye on the flesh. It turns a milky colour as it cooks. When there is a strip of about an inch of uncooked fish remaining turn it over and cook for a further 30 seconds. Serve at once.
To make the Sauce Vierge:
Warm the oil gently in a wide pan. Pop in the tomato and allow to warm through. Add the capers, if using. Just before serving squeeze in the lemon juice and season. Sprinkle in the herbs, stir for a moment or two and add to the plate at once. Place the Sea Bass fillet on top and serve with new potatoes.
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Tom Johnston is a keen amateur cook and food writer. He produces a weekly recipe column, Tom Eats!  and a semi regular restaurant review column, Tom Cooks!