Ingredients

• 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

Directions

• 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.