Pan fried sea bass

Pan fried sea bass with tomato salad

Ingredients per person

Sea bass fillet

2 tomatoes

Half a red onion

Garlic

Greek basil

Lemon

Lime

Olive oil

Method:

Quarter the tomatoes, dice the red onion. Add a pinch of chopped garlic and a handful of chopped Greek basil and the zest of a lemon and lime. Drizzle over some olive oil and stir. Serve with a splash of dark balsamic vinegar.

Score the skin of the sea bass fillet and season. Splash of oil and a knob of butter in a hot pan. Fry fish skin side down first. Turn off the pan and add a handful of spinach until just wilted.

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