Sea Bass Salmoriglio with Tomato and Black Olive Salsa

Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

Step 3

Make the Salmoriglio Marinade/Dressing – measure the olive oil and water into a food processor and blitz until it emulsifies.

Step 4

Add the remaining Salmoriglio ingredients and blitz again to finely chop and blend. (NB Save the lemon skins to cook alongside the fish.)

Step 5

Make the Tomato and Black Olive Salsa – chop the tomatoes, trim and finely chop the spring onions and shred the basil.

Step 6

Place the tomatoes, olives, spring onion and basil in a bowl and stir together with 2 - 3 tablespoons of the Salmoriglio marinade/dressing.

Step 7

Bring it all together – lay the sea bass, skin side down, on a chopping board, drizzle the flesh with olive oil and grind over some salt and black pepper.

Step 8

Rub in some Salmoriglio marinade ensuring each fillet is covered in thin layer.

Step 9

Using a baking dish which is large enough for the fish to be spread out in a single layer, drizzle a little olive oil over the base and scatter over around ⅓ - ½ of the tomato salsa mix.

Step 10

Lay the fish, flesh side down, on the tomatoes and sprinkle olive oil on the skin, as well as grinding over some salt and pepper. Place the lemon skins in the pan.

Step 11

Bake in the centre of a preheated oven for 10 – 15 minutes or until the fish is cooked. The length of time will depend on the size of the fillets.

Step 12

Add the hot cooked potatoes to the pan, ensuring they are sitting in all the gorgeous juices from the cooked fish. Drizzle over some more olive oil.

Step 13

Drizzle over the remaining Salmoriglio dressing and scatter over some more salsa, shredded fresh basil and slices of red chilli. Serve any extra salsa on the side. Enjoy!