Sick of roast potatoes? No, didn’t think so…but it’s nice to have something different right? This recipe for grilled fillet of sea bass with crushed baby potatoes, black olives and tomato salsa is just the ticket.

Instructions

Step 1

Get your ingredients together.

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Step 2

Peel the tomatoes by plunging them in boiling water for 15 seconds. Remove and place in a bowl of cold water and the skin should start to peel off.

Step 3

Deseed and dice the peeled tomatoes.

Step 4

Dry the black olives on a roasting tin for 30 mins at 150 degrees. Leave to cool down and chop roughly.

Step 5

Finely dice the shallots.

Step 6

Chop the herbs.

Step 7

Stir the tomatoes, olives, shallots and herbs together in a bowl with the red wine vinegar and olive oil.

Step 8

Boil, peel and crush the potatoes. Add finely chopped scallions and olive oil, place back on the heat until warm.

Step 9

Brush baking tray with olive oil and place the fillets on top, skin side up. Season with salt and pepper and cook under the grill for 5-8 minutes until cooked.

Step 10

Serve on top of the crushed potatoes and spoon the tomato and black olive dressing over the top.

Step 11

​And there you have it, a fresh healthy dinner with plenty of flavour!