Ingredients 2 tbsp olive oil
1 sea bass (or bream if you prefer) filleted and pin boned
1 banana shallot
A selection of whatever tomatoes you fancy
1 red pepper
1 handful each of flat-leaf parsley and basil
A few drops of balsamic vinegar
Salt and pepper to taste
Slice the banana shallot and set aside.
Halve the tomatoes, or cut into wedges, depending on the sizes.
Cut the pepper into halves, remove the seeds and cut again into wedges.
Chop the parsley and basil.
Season the fish with salt and freshly ground pepper.
Heat a tablespoon of oil in a frying pan over a medium/high heat and add the fish fillets, skin-side down.
Fry for 2 or 3 minutes until the skin is crisp and golden and the flesh starts to turn opaque at the edges.
Flip over and continue to cook for another minute or two.
Put the other tablespoon of olive oil in a small saucepan and fry the banana shallot for a minute or so until it is soft.
Add the tomatoes and peppers.
Stir in the parsley.
Add a splash of balsamic vinegar and mix throughly.