CHILEAN SEA BASS

CHILEAN  SEA  BASS:
INGREDIENTS:    (serves 1)

200  g  Chilean sea bass
Sea salt and pepper, to taste
30  ml  olive oil
30  g  butter
10  g black olives, sliced
8  g  pine seeds
40  g  cherry tomatoes, chopped
40  ml  vegetable stock
60  g  large new potatoes, quartered into wedges
250  ml  water
5  g  fresh basil, for garnishing

METHOD:

• Season the sea bass with salt, pepper and olive oil and sear in a hot pan until done. Set aside.
• Heat 15g of the butter in a pan and saute olives, pine seeds and tomatoes for 4 minutes. Now add vegetable stock and stir to form a sauce. Set aside.
• Blanch potatoes in boiling salted water for 4 mins, remove and saute in a frying pan with remaining butter, salt and pepper until golden brown. Spoon tomato sauce on a plate, top with fish and basil garnish.  Arrange potatoes on side.