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Sea bass, potatoes and tomato salad

Now that spring seems finally to be around the corner, this colourful and light supper dish is perfect for week night entertaining.

Prep:

Cook:

Serves: 4

    Method
    • 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.

     

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