Sea bass with tomato and basil salsa
Fresh and light, this dish is perfect for the warmer weather and makes for a healthy lunch or dinner.
• 6 sea bass fillets
• 4 ripe tomatoes
• 1 cup extra virgin olive oil
• 3 tbsp white wine vinegar
• 2 garlic cloves, crushed or finely chopped
• 1 handful of basil, coarsely chopped
• Salt and pepper, for seasoning
1. Blanch tomatoes in boiling water for a couple of minutes.
2. Peel tomatoes and cut into quarters, removing the seeds.
3. Dry with paper towel and dice.
4. Place tomatoes in a bowl and add oil, garlic, vinegar and basil.
5. Cover and leave to rest for at least a few hours, or even overnight.
6. Once the mixture has rested, heat a little olive oil in a medium fry pan over medium heat.
7. Cook sea bass fillets for 2-3 minutes on the skin side. Turn over and cook for 30 seconds on the opposite side.
8. To serve, spoon the prepared salsa onto plates and place fillets over the salsa.