- 1 tbsp olive oil
- 1 sea bass fillet, skin scored
- salt and freshly ground black pepper
- ½ lemon, juice only
- ½ large red potato, peeled and grated
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp olive oil
- ½ carrot, cut into batons
- ½ courgette, cut into batons
- salt and freshly ground black pepper
- 5 tbsp olive oil
- 1 tomato, seeds removed, chopped
- 1 garlic clove, finely chopped
- 2 tbsp balsamic vinegar
- 1 handful fresh basil leaves, torn
- For the chargrilled sea bass, heat the oil in a griddle pan until hot. Season the fish with salt and freshly ground black pepper and fry for about three minutes, skin-side down. Turn the fillet over and remove from the heat. Squeeze over the lemon juice and allow to continue cooking in the residual heat, until cooked through.
- For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess water. Season the potato with salt and freshly ground black pepper. Heat the oil in a small frying pan and pack the seasoned potato into the pan. Allow to cook through without stirring, turning once, until golden-brown on both sides, about 4-5 minutes per side.
- For the sautéed vegetables, heat the oil in a wok and stir fry the carrot and courgette for about 4-5 minutes. Season with salt and freshly ground black pepper.
- For the sauce vierge, place all the ingredients into a small pan and heat gently for about 3-4 minutes.
- To serve, place the rösti in the centre of a serving plate and top with the bass fillet. Arrange the vegetables to one side and spoon the sauce vierge around the edge.