Ingredients

• 1 tbsp olive oil
• ½ large red potato
• peeled and cut into cubes
• 100ml/3½fl oz white wine
• 50ml/2fl oz chicken stock
• 1 vine tomato
• de-seeded and chopped
• 100ml/3½fl oz double cream
• 1 fillet sea bass
• cut into serving pieces
• salt and freshly ground black pepper
• 2 tbsp chopped fresh chives

Directions

• Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes
• until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half.
• Pour in the stock
• tomato and cream and bring to simmering point.
• Gently place the fish pieces into the pan and poach for about two minutes
• or until cooked through. Season
• to taste
• with salt and freshly ground black pepper. Gently stir in the chopped chives
• taking care not to break up the fish.
• Pour into a serving bowl and serve.