James Martin sea bass and monkfish with sauce vierge recipe on James Martin’s Saturday Morning

James Martin served up tasty sea bass and monkfish with sauce vierge on James Martin’s Saturday Morning.

The ingredients for the seabass are: 4 x 100g portions sea bass, 15ml olive oil, 15g butter, Salt and pepper.

For the monkfish: 1 monkfish tail sliced into 2cm pieces, 50g butter, salt and pepper.

For the sauce: 100ml olive oil, 1 shallot, peeled and sliced, 1 clove garlic, peeled and sliced, 1 tsp coriander, seeds crushed, 2 tomatoes, concassed, 1 small bunch basil, chopped, 1 small bunch tarragon, chopped, 1 small bunch chives, chopped, 1 lemon juice and zest, salt and pepper.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.