Step 1

Prepare the tomatoes: Mix the cherry tomatoes, red onion and a little salt. Set aside for 20-30 minutes.

Step 2

Make the tahini sauce: Drain 60 ml/¼ cup of the juices from the tomatoes. Mix the tomato juice with tahini and 1 Tbsp lemon juice. Season (if necessary).

Step 3

Finish the tomato salad: Mix the tomatoes and onion with the coriander, sumac, 2 Tbsp lemon juice and extra virgin olive oil.

Step 4

Fry the fish: When everything else is ready, make small incisions through the skin side of the sea bass at about ½ cm (⅕ in) intervals. This allows the fish to cook more evenly and prevents it from curling up too much. Season the fish and heat 2-3 tbsp olive oil in a non-stick pan over medium heat. Fry the fish, skin side down, until almost cooked through, around 2-3 minutes. Use your fingers or a utensil to keep the fish down until it relaxes and no longer curls up. When almost cooked through, take off the heat and flip the fish. Leave to finish cooking in the residual heat, this usually takes less than a minute.

Step 5

Serve immediately, skin side up, with the tahini sauce, tomato salad and any other sides you’re serving.