members recipes

Ingredients
•FOR THE SEA BASS
•2 sea bass fillets, skin-on
•1 tbsp olive oil
•salt and black pepper
•juice of ½ lemon
•FOR THE CRUSHED POTATOES
•200g new potatoes, peeled and boiled until tender
•salt and black pepper
•2 tsp white wine vinegar
•2 tbsp olive oil
•FOR THE SAUCDE VIERGE
•3 tbsp olive oil
•3 salad tomatoes, peeled, deseeded and finely chopped
•½ shallot, finely chopped
•juice of ½ lemon
•1 tbsp fresh basil, chopped
•salt and black pepper

Method
SERVES 2
1.For the sauce vierge, combine all ingredients in a bowl and mix well.
2.For the potatoes, lightly crush the cooked potatoes with the back of a fork and season with the salt and pepper. Combine the vinegar and olive oil in a small bowl and then pour over the potatoes. Lightly fold the potatoes to coat with the vinaigrette.
3.For the sea bass, score the skin of the sea bass and season on both sides. Heat the olive oil in a frying pan over a high heat. When hot add the sea bass fillets, skin side down. Cook the sea bass for 4-6 minutes on the skin side, depending on the thickness of the fish, and then turn over and cook the flesh side briefly. Take the sea bass off the heat and squeeze over the lemon juice.
4.To serve, place the crushed potatoes in the middle of 2 plates and spoon around the sauce vierge. Top with the sea bass, skin side up.