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Sea Bass with Black Olives and Basil Butter Serves 4

  • Ingredients:

  • 4 x 225g (8oz) bass fillets, defrosted
  • a dash of extra virgin olive oil
  • salt and freshly milled black pepper
  • 100g (3 and a half oz) unsalted butter
  • 30g (1oz) pitted black olives, roughly chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp lemon juice
  • a handful of fresh basil leaves, roughly chopped
  • 2 anchovy fillets, roughly chopped


  1. Pre-heat the grill
  2. To make the basil butter, put the butter, olives, garlic, lemon juice, basil and anchovies into a food processor, season with salt and pepper and blend until smooth.  Wrap the butter in cling film and chill.
  3. Place the snapper onto the grill pan, brush with a little olive oil and cook for 4-6 minutes.
  4. Place a knob of the chilled basil butter on top of each fillet and place back under the grill until the butter begins to melt.
  5. Serve with seasonal greens.

Recipe kindly donated by The Seafish Industry