Ingredients

• 2 large baking potatoes
• 3 spring onions
• finely sliced
• 1 clove garlic
• crushed
• salt and freshly ground black pepper
• olive oil
• for frying
• 4 x 150g/5oz sea bass fillets
• salt and freshly ground black pepper
• olive oil
• for frying
• 150g/5oz smoked bacon lardons
• 1 small red bird's eye chilli
• 20 cherry tomatoes
• quartered
• 1 tbsp chopped coriander
• ½ ripe avocado
• cut into small cubes
• 1 tbsp sherry vinegar
• 4 tbsp extra virgin olive oil

Directions

• For the rösti
• boil the potatoes in their jackets for exactly seven minutes. Cool a little
• then peel and grate coarsely.
• Add the spring onions
• garlic and plenty of salt and freshly ground black pepper.
• Mould into patty-shaped röstis and chill for 20 minutes.
• 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. Drain on kitchen towel.
• Preheat the oven to 200C/400F/Gas 6.
• For the seabass
• season the fillets well with salt and freshly ground black pepper. 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.
• For the salsa
• fry the bacon until crisp
• then simply combine in a bowl with all the other ingredients.
• 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.