- 2 sea bass fillets, halved
- 150g sugar snap peas
- 6 baby plum tomatoes, halved
- 1 garlic clove, finely chopped
- 1 medium shallot, finely chopped
- Large handful of fresh coriander, finely chopped
- 4 large potatoes, cubed (King Edwards work well)
- Parboil the potatoes, drain before placing on a baking tray. Drizzle with olive oil then season well. Place in a preheated oven 170C for approx 45 mins.
- After 30 minutes add the shallot ,garlic and tomato into a heated pan with a little olive oil. Be careful that the tomato doesn't break down too much.
- Heat an ovenproof pan, add a little olive oil before placing the sea bass fillets skin side up. Season the skin side and cook in the pan for 4 minutes.
- Add the chopped coriander (leave a little for garnishing) to the pan with the tomatoes and garlic, stirring through before adding a splash of balsamic vinegar, and a splash of sherry vinegar.
- Turn the fish in the other pan then spoon the salsa mixture over the 4 half fillets. Place the pan in the oven alongside the potatoes. Cook the fish for about 8 minutes.
- Cook the sugar snap peas in heavily salted water for 4 minutes, drain and put back in the pan. Add a knob of butter and set aside.
The salsa compliments the sweet flavour of the sea bass, while the crunchy potatoes contrast the soft flaky fish. This dish can also be prepared using basil instead of coriander. Either way, fancy fish'n'chips that your dinner guests will love!