Fillets Of Bass With Vanilla Butter Vinaigrette

Name: Fillets Of Bass With Vanilla Butter Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100g/4oz unsalted butter; 4 sea bass fillets, weighing about 100g/4oz each, skinned; 1/2 vanilla pod; 50ml/2fl oz vermouth; 2 tsp white wine vinegar; 1 shallot, peeled and halved; 150ml/5fl oz fish stock; 25g/1oz peeled, seeded and diced tomato; 1 tbsp coarsely chopped fresh chervil; salt and freshly ground black pepper

Servings: persons

1
1. Clarify the butter by melting it gently in a small pan, then skimming off any froth and pouring off the clear liquid into another pan, leaving behind the butter solids which will have collected at the bottom.
2
2. Brush both sides of the sea bass fillets with a little of the clarifed butter and season with salt and pepper.
3
3. For the vinaigrette, split the vanilla pod open lengthways, scrape out the seeds with a small tsp and then chop the pod very finely.
4
4. Put the seeds and pod into a small pan with the vermouth, vinegar and shallot, bring to the boil and boil for a few minutes until reduced to about 1 tbsp.
5
5. Add the fish stock and boil once more until reduced to about 45ml/3 tbsp.
6
6. Remove the shallot halves, then add the remaining clarified butter, plus the tomato, chervil, 1/4tsp of salt and 6 turns of the pepper mill. Keep just warm over a very low heat.
7
7. Heat a lightly oiled cast-iron ribbed pan until very hot. Cook the fish fillets, skin-side down, for 1 minute, pressing down on top of each fillet in turn with the back of a fish slice to help mark them with the lines of the griddle. Turn over and cook for 30 seconds of the other side.
8
8. To serve, put the fish fillets of four warmed plates and spoon the vinaigrette to the side.

18299

kcal

Calories

2025

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100g/4oz unsalted butter, 4 sea bass fillets, weighing about 100g/4oz each, skinned, 1/2 vanilla pod, 50ml/2fl oz vermouth, and more.

Yes, Fillets Of Bass With Vanilla Butter Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!