Ingredients

• 2 large baking potatoes
• 3 spring onions
• finely sliced
• 1 garlic clove
• crushed
• salt and freshly ground black pepper
• 3 tbsp vegetable oil
• 150g/5oz smoked bacon lardons
• 1 bird's-eye chilli
• seeds removed
• 20 cherry tomatoes
• cut into quarters
• 1 tbsp chopped fresh coriander
• 1½ ripe avocados
• peeled
• stones removed
• cut into small cubes
• salt and freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 4 x 150g/5oz sea bass fillets
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the rosti
• boil the potatoes in their skins for seven minutes
• then drain and allow to cool enough so that you can handle them without burning your hands.
• Peel the potatoes and coarsely grate the flesh into a bowl. Add the onion
• garlic and season well with salt and freshly ground black pepper.
• Divide the potato mixture into four and mould each into a patty shape
• then flatten slightly on a clean flat surface.
• Place onto a clean tray and transfer to the fridge to cool for 20 minutes.
• Heat the oil in a large frying pan over a medium heat and add the rosti
• pressing them into the pan to flatten.
• Fry the rosti for 4-5 minutes on each side
• until crisp and golden all over
• then remove and drain on kitchen paper.
• For the salsa
• place a clean frying pan over a medium heat and fry the bacon lardons until crisp and golden-brown all over.
• Add the chilli
• tomatoes and coriander and stir well
• then transfer to a clean bowl.
• Add the avocado and season
• to taste
• with salt and freshly ground black pepper. Drizzle with the olive oil and stir gently to combine.
• For the fish
• season the fillets well with salt and freshly ground black pepper.
• Heat the oil in a large ovenproof frying pan over a medium heat. Add the sea bass fillets
• skin-side down
• and fry for two minutes.
• Turn the fillets over and transfer to the oven to roast for 2-3 minutes
• or until just cooked through.
• To serve
• place the rosti onto warmed plates and place a sea bass fillet on top of each. Spoon some of the salsa over the top of the fillets and serve any extra in a bowl alongside.