Ingredients

Seabass Fillet (skin on)
10g Seasoned Plain Flour
175g Potatoes
60g Courgettes
3 Cherry Tomatoes
Chopped Parsley
Salt&Pepper to taste

For Herb Oil:
50g Fresh Herbs (Parsley, Chives, Basil or Dill)
600ml Extra Virgin Olive Oil
(Place in a blender and blitz until smooth)

Method

1. Peel and chop the potatoes into small dice. Blanch in boiling seasoned water till just cooked.

2. Cut the courgette in half lengthways, and then cut into 1cm slices. 

3. Cut the cherry tomatoes in half.

4. In a hot pan sauté the courgettes with a knob of butter or olive oil until just cooked and coloured then add the cherry tomatoes.

5. Sauté the diced potatoes with a knob of butter or olive oil until coloured add the courgettes and cherry tomatoes and chopped parsley to the potatoes.

6. Lightly dust the sea bass in the seasoned flour and pan fry in a knob of butter or olive oil on both sides till cooked.

7. Place the potato, courgette and cherry tomato mix in the centre of a plate, top with the sea bass and finish with the herb oil.