An elegant fish dish with a sophisticated aniseed and buttery sauce with capers and cherry tomatoes. Serve with cooked samphire and a mixed salad of mesclun leaves.
4 medium sea bass fillets (or 6 fillets if they are small)
8 to 10 cherry tomatoes (halved)
1 tablespoon capers (with a little of the vinegar added too, about 1 teaspoon)
splash of Pastis (such as Pernod or Ricard, about 1 tablespoon)
salt and pepper, to season
caper berries (to garnish)
cooked marsh samphire (to serve)
salad (to serve)
lemon wedges (to serve)
Put the butter into a large frying pan and melt the butter before adding the pastis, halved cherry tomatoes and the capers. Cook over a medium heat for 3 to 4 minutes and then push the capers and tomatoes to the side of the pan.
Turn the heat up and add the sea bass fillets skin side down, cook over a high heat for 2 to 3 minutes, depending on the size and thickness of the sea bass fillets. Then turn the fillets over and fry for a further 2 minutes.
Arrange the cooked samphire on the plates, with some salad leaves to one side; place the cooked sea bass fillets on top of the samphire in a small stack, and then spoon the tomato and caper sauce over the sea bass fillets.
Add a wedge of lemon to the plate as well as two caper berries to garnish the sea bass and serve immediately.
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