Grilled Sea Bass with Tomatoes and Herb Cream Sauce

Grilled Sea Bass with Tomatoes and Herb Cream Sauce
by Chef Shaun Moorcroft

Ingredients

• 4 finely chopped shallots
• 4 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 250ml whipping cream
• 2 teaspoons finely chopped fresh thyme
• 500g chopped plum tomatoes
• 1/3 cup plus 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh basil
• 1 1/2 tablespoons finely chopped fresh oregano
• 1 1/2 tablespoons finely chopped fresh tarragon
• 4 6-ounce sea bass fillets

Preparation

1. Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan. Boil until almost no liquid remains in saucepan, about 5 minutes. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
2. Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl. Season with salt and pepper. Cover and let stand 1 hour at room temperature.
3. Prepare barbecue or preheat broiler. Brush fish with 1 tablespoon oil. Sprinkle with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Divide fish among plates.
4. Bring sauce to simmer; spoon around fish. Top fish with tomato mixture; serve.