Fillets of bass with vanilla butter vinaigrette


by: Carol

Striped bass meat is white and flakey, almost like a red snapper. Striped bass is great to bake, grill or even stuff with vegetables.


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serves: 4

4 (4-oz/100-g) skinned sea bass fillets

1/2 cup (100 g) Clarified Butter


1/2 vanilla bean

1/4 cup dry vermouth (such as Noilly Prat)

2 teaspoons white wine vinegar

1 shallot (halved)

2/3 cup (150 ml) Fish Stock

2 tablespoons skinned, seeded, and finely diced tomato

1 tablespoon coarsely chopped chervil

Salt and freshly ground black pepper

Nutrition Facts
Fillets of bass with vanilla butter vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 178

  • Total Fat: 17.3 g
  •     Saturated Fat: 7.9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 27.3 mg
  • Sodium: 243.5 mg
  • Total Carbs: 3.8 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 1.4 g
  • Protein: 1.5 g

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1.  Brush both sides of each sea bass fillet with a little of the clarified butter and season with salt and pepper.

2.  For the vanilla butter vinaigrette, split the vanilla bean open lengthwise and scrape out the seeds with a small teaspoon, then mince the bean. Put the seeds and bean into a small pan with the vermouth, vinegar, and shallot. Bring to a boil and boil for a few minutes until reduced to about 1 tablespoon. Add the fish stock and boil once more until reduced to about 3 tablespoons. Remove the shallot halves and add the remaining clarified butter, the diced tomato, chervil, 1/4 teaspoon of salt, and 6 turns of the black pepper mill. Keep vvarm over a very low heat.

3.  Heat a ridged cast-iron grill pan until very hot. Add the sea bass fillets, skin-side down, and cook for 1 minute, pressing down on each fillet in turn with the back of a spatula to help mark them with the lines from the pan. Turn over and cook for 30 seconds on the other side.

4.  To serve, put the fish fillets on four warmed plates and spoon some of the vanilla butter vinaigrette to one side.

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