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Sea bass with potato rosti and bacon and cherry tomato salsa

Sea bass with potato rosti and bacon and cherry tomato salsa is built on Garlic Crushed, Sherry Vinegar, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 clove
• 1 tbsp
• 4 tbsp

Method (preview)

1. 1

   For the rösti, boil the potatoes in their jackets for exactly seven minutes. Cool a little, then peel and grate coarsely.

2. 2

   Add the spring onions, garlic and plenty of salt and freshly ground black pepper.

3. 3

   Heat a little olive oil in a frying pan and fry the röstis over a medium heat for four minutes on each side until crisp and golden.

4. 4

   Drain on kitchen towel.

5. 5

   For the seabass, season the fillets well with salt and freshly ground black pepper.

6. 6

   Heat a little olive oil in a frying pan and fry the fillets for a couple of minutes, skin-side down, then flip over and place in the oven for two minutes.

7. 7

   For the salsa, fry the bacon until crisp, then simply combine in a bowl with all the other ingredients.

8. 8

   To serve, place a fillet of sea bass on top of a rösti on each of four warmed plates and spoon over some refreshing salsa.