Mediterranean Seabass

Step 1

Peel the potatoes and add to salted boiling water.

Step 2

When soft but not falling apart, sieve and turn out onto a preheated baking tray of olive oil. Turn the potatoes over in the olive oil and sprinkle with sea salt. Cook for 30 minutes at 180C turning occasionally.

Step 3

After 30 minutes remove from the oven and add sliced sweet red pepper and a sprinkling of rosemary. Pop back in the oven for 10 minutes.

Step 4

Make the dressing. Add 3 tbsp garlic rapeseed oil and 1 tbsp white wine vinegar to a small pot with a pinch of sea salt and freshly milled black pepper, add some chopped parsley.

Step 5

Remove baking tray from the oven and add cherry vine tomatoes. Place back in the oven until ready to plate.

Step 6

Pat dry seabass fillet and add skin side down to a frying pan containing a little hot olive oil. Panfry for 3-4 minutes and season the surface with sea salt, black pepper and fresh thyme.

Step 7

After 3 or 4 minutes flip over and cook for another two minutes.

Step 8

Plate up with garlic and rosemary roast potatoes, red peppers and tomatoes, then drizzle over the dressing.