Ingredients

• 1 tbsp olive oil
• handful vine cherry tomatoes
• 2 tbsp sugar
• 170g/6oz sea bass fillet
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 25g/1oz rocket
• 3 tbsp balsamic vinegar
• 25g/1oz rocket
• olive oil
• small bunch of fresh chives
• finely chopped
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the tomatoes
• heat the oil over a low heat in an ovenproof frying pan. Add the tomatoes and the sugar and place into the oven for 10-12 minutes. Remove from the oven and set aside.
• Meanwhile
• for the sea bass
• season the fillet with salt and freshly ground black pepper
• and score the skin-side with a knife.
• Heat the oil and the butter in a large frying pan over a medium heat. Add the sea bass fillet
• skin-side down and cook for two minutes.
• 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.
• Tear the rocket leaves and add to the same pan with the balsamic vinegar. Cook for five minutes to reduce the balsamic vinegar to a thick sauce.
• For the salad
• place the rocket in a bowl and drizzle with olive oil.
• To serve
• place the rocket salad onto a large plate and top with the sea bass. Drizzle the sea bass with the balsamic and rocket pan juices and sprinkle with chives. Place the roasted tomatoes around the plate.