Seared fillet of sea bass with red pepper, sun-dried tomatoes and olive oil
Serves 4

INGREDIENTS

8 fillets of sea bass (scaled and pin-boned)
2 red peppers
1 white onion
1 clove of garlic
25g tomato puree
30g sun-dried tomatoes soaked in olive oil

METHOD

1: Trim the fillets of any fat and score the skin side several times along the fillet.

2: For the sauce you will need a medium saucepan. Bring this up to
a low heat. Thinly slice the peppers, garlic and onion. Sweat in a little oil until softened and season with salt and pepper. Add the tomato puree and sun-dried tomatoes with enough of the oil to use as your sauce. Stir until the tomato puree is combined and leave on a very low heat.

3: To cook the bass use a large frying pan or griddle. Get this very
hot and add a little oil. Season the bass on both sides and place skin side down in the pan. Fry for 3-4 minutes, until crispy and golden in colour, then turn over and fry for another 2-3 minutes before taking off the heat and leaving to rest.

4: Place 2 fillets of bass on each plate, spoon over the sauce, serve and enjoy. Great served with pasta or sautéed baby potatoes.