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Fillet of sea bass with sweet and sour tomatoes and balsamic vinegar

This Fillet of sea bass with sweet and sour tomatoes and balsamic vinegar recipe uses Olive Oil, Sugar, Butter, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   For the tomatoes, heat the oil over a low heat in an ovenproof frying pan.

2. 2

   Add the tomatoes and the sugar and place into the oven for 10-12 minutes.

3. 3

   Remove from the oven and set aside.

4. 4

   Heat the oil and the butter in a large frying pan over a medium heat.

5. 5

   Add the sea bass fillet, skin-side down and cook for two minutes.

6. 6

   Turn the fillet over and cook for a further 30 seconds, or until cooked through, then remove from the pan and set aside in a warm place.

7. 7

   Tear the rocket leaves and add to the same pan with the balsamic vinegar.

8. 8

   Cook for five minutes to reduce the balsamic vinegar to a thick sauce.

9. 9

   For the salad, place the rocket in a bowl and drizzle with olive oil.

10. 10

    To serve, place the rocket salad onto a large plate and top with the sea bass.

11. 11

    Drizzle the sea bass with the balsamic and rocket pan juices and sprinkle with chives.

12. 12

    Place the roasted tomatoes around the plate.