Sea bass, potatoes and tomato salad

Pre-heat the oven to 200°C fan.
Put the potatoes , oil, rosemary and mixed herbs into a roasting tin. Season and roast for 30 to 40 minutes until golden , turning halfway through.
To make the salad: mix the chopped vine tomatoes and cherry tomatoes. Whisk the olive oil with a pinch of sugar and rice wine vinegar. Toss the tomatoes with the dressing , season lightly and sprinkle over the chopped basil .
Season the sea bass and coat in the flour. Heat the oil in a large frying pan. Add the sea bass and fry for 3 minutes each side. You will need to do this in two batches. Set aside.
Add the onions to the pan with the chilli and garlic. Fry until soft.
Add the vinegar and white wine. Bring up to the boil. Add the fish and simmer for 2 minutes.
Spoon the fish and onions onto a plate. Top with the tomato salad and serve with the roasted herbed potatoes.

4 large potatoes cut into small cubes

3 tbsp olive oil

1 tbsp fresh rosemary, chopped

1 tsp mixed herbs

6 sea bass fillets

A little plain flour

2 tbsp olive oil

3 onions, sliced

1 tbsp white wine vinegar

200ml white wine

1 chilli diced

2 cloves garlic

For the tomato salad:

200g vine tomatoes, roughly chopped

200g cherry tomatoes, quartered

3 tbsp olive oil

A pinch of sugar

2 tbsp rice wine vinegar

A bunch of basil, chopped

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