- handful fresh coriander leaves
- handful fresh basil leaves
- handful fresh mint leaves
- handful fresh flatleaf parsley
- 75ml/2½oz olive oil
- 1 green pepper
- 2 tbsp white wine vinegar
- 2 tbsp capers
- 2 tsp Dijon mustard
- 1 lemon, juice only
- 4 anchovy fillets, chopped
- salt and pepper
- 400g/14oz new potatoes, peeled and chopped into cubes
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 250g/9oz chorizo, sliced
- 200g/7oz pimientos peppers, chopped into bite-sized pieces
- 100g/3½oz wild rocket
- 2 tbsp olive oil
- 4 x sea bass fillets, scaled and pin-boned
- salt and pepper
- To make the dressing, bring a pan of water to the boil and blanch the coriander, basil, mint and parsley leaves for 30 seconds. Drain and transfer to a blender.
- Skin the green pepper by placing under a grill (or using a blow-torch) and charring the skin for a few minutes on each side. Allow to cool before peeling off the skin. Remove the seeds and chop into bite-sized pieces.
- Gently fry the pepper in a hot pan with a tablespoon of oil for a few minutes to soften. Transfer to a blender and add the herbs, vinegar, capers, mustard, lemon juice, anchovies, and the remaining oil. Season with salt and pepper and blend until smooth.
- For the potatoes, put the cubed potatoes into a pan of cold water and bring it to the boil, and boil for 3-4 minutes. Drain and then rinse in ice cold water. Heat the oil in a large pan and fry the potatoes for 4-5 minutes, or until light golden-brown. Add the smoked paprika and chorizo slices and continue to cook for a further few minutes. Stir in the peppers, season with salt and pepper and continue to cook until the potatoes are tender. Stir in the wild rocket and set aside for a few minutes to wilt.
- For the sea bass, heat the oil in a non-stick frying pan. Lightly score the sea bass skin using a sharp knife. Fry the bass skin-side down for 2-3 minutes until crisp. Turn over and cook for a further 30 seconds, or until cooked through.
- To serve, spoon the roast paprika potatoes onto serving plates. Top with the sea bass fillet and drizzle the basil and caper dressing over to finish.