Sumptuous Sea Bass

Hold the ginger with one hand and take a small spoon with the other. Drag the edge of the spoon across the skin of the ginger to peel it. Discard the skin and finely chop the ginger.

Toss the potatoes in 1 tbsp of olive oil and a sprinkle of salt and pepper. Place on a baking tray and cook on the top shelf of the oven. Cook for 25 mins or until crispy and cooked through. Tip: Shake the baking tray every 10 mins for even crispiness!

Slice just through the skin of each tomato from the top to the bottom. Repeat three more times around each tomato so that the skin is sliced into four segments. Place the tomatoes in the boiling water for 60 seconds. Remove and run under cold water.

Peel the skin from the tomatoes (the segmenting makes this easier). Chop the tomatoes into little cubes. Tip: French chefs call this ‘concasse’, but we just call it chopped tomato.

Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Add the garlic and onion and cook for 5 mins until soft. Add the tomato, turn the heat to low and bubble away for 15 mins. Tip: Add a tbsp of water now and again if the sauce starts to dry out.

Heat 2 tsp of olive oil in another frying pan on medium-high heat. Sprinkle a pinch of salt onto both sides of the sea bass and place in the pan skin side-down. Cook for 2 mins until the skin has crisped up then gently turn over. Add 1 tsp of butter (if you have it) and a squeeze of lime to the pan then remove the fish from the heat. Tip: The fish will carry on cooking off the heat.