Bistrot Pierre August recipe: loup de mer

This month we're sharing the recipe from Bistrot Pierre; Loup De Mer.

Try making this much-loved sea bass dish sauteed with green beans, sun-blushed tomatoes, basil and a caper and herb dressing - lovely and light for August.

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4


100g Gremolata with capers*

4 Sea bass fillets

240g Extra fine green beans

200g Sun-dried tomatoes

20g Basil

1g Sea salt

1g Cracked black pepper

Mise en Pace:

1. Remove any pin bones and scales from the sea bass fillets

2. Remove tops from green beans and boil for 1 to 2 minutes and refresh in iced water. Drain once cooled.


1. Lightly oil the sea bass and season with salt. Heat up a frying pan with some vegetable oil. Place sea bass skin side down and cook until the skin goes crispy, then turn and finish cooking on the other side.

2. Place the sun-dried tomatoes into a pan with the oil they were marinated in - place on a medium heat to warm.

3. Add the green beans and toss together for approximately 1 minute until warm.

4. Add the torn basil leaves and season to taste with salt and freshly milled black pepper.

5. Neatly arrange the beans and tomatoes into the middle of the plate.

6. Place the crispy sea bass on top and drizzle the caper gremolata around the plate.

*-‰Gremolata Ingredients:

40g Lemon zest

320ml Extra virgin olive oil

20g Garlic, peeled

60ml Lemon juice

20g Flat parsley

4g Sea salt

20g Capers


1. Grate the garlic

2. Place the freshly grated garlic, lemon zest and fresh lemon juice into a mixing bowl with the finely chopped parsley, olive oil and salt.

3. Drain capers from brine and add to gremolata.

4. Mix thoroughly
Posted: Wednesday 2nd August 2017
ID: 11417 - 1908

Le Bistrot Pierre's 17th bistrot is located in Altrincham's Stamford Quarter, contributing to the revival of the town centre which is benefiting from major regeneration and a growing food and drink scene.

The two-floor restaurant, with space for 170 diners has impressive floor to ceiling windows, stunning French-styled interiors, a bar area and outside seating.

Our raison d'etre is great value French cooking and seasonal menus. We like to combine French bistrot classics such as steak-frites, boeuf bourguignon and creme brulee with our own take on regional favourites like confit de canard and pate de campagne. Our relaxed and friendly bistrot is the place to go for any occasion.

Open seven days a week, we serve lunch and dinner daily and breakfast at weekends. We have something for everyone, from our two-course prix-fixe lunch for '£11.95 and a two-course pre-theatre menu for '£14.95 to our evening a la carte menu. We also offer gluten-free dishes and a children's menu, which comes with our bespoke 14 page activity pack.

Breakfast: Saturday-Sunday 0900-1100
Lunch: Monday-Friday 1130-1700 / Saturday-Sunday 1200-1700
Dinner: Monday-Wednesday 1700-2100 / Thursday-Saturday 1700-2200 / Sunday 1700-2100
Bar Food: Monday-Thursday 1200-1900 / Friday-Sunday 1200-1800
Bank Holiday Monday opening hours are the same as Sunday opening hours.