- 2 sea bass fillets
- 1/3 cup creme fraiche
- 1 tbsp minced chives
- lemon juice
- sea salt
- 1/4 tsp cayenne
- 2 tbsp butter
- pinch of cracked pepper
- paprika
- Combine the creme fraiche, chives, 1 tbsp lemon juice, 1/4 tsp salt, and the cayenne. Chill.
- Melt the butter and combine it with 1/2 tsp salt, the pepper, and juice of half a lemon.
- Grill the fish on both sides, basting with the butter.
- Cook until done and then sprinkle with paprika.
- Serve with the chilled sauce.