Sea bass with black olive, tomato & basil salsa
2 medium, diced
Calorie controlled cooking spray
Sea Bass, Raw
4 fillet(s), medium
100 g, young leaf
200 g, baby plum, roughly chopped
Olives, in Brine
80 g, Kalamata, sliced
½ clove(s), finely diced
½ small, finely diced
Red Wine Vinegar
Chilli, Green or Red
1 individual, deseeded and finely chopped
1 tablespoons, roughly torn
- To make the black olive salsa, combine the tomatoes, olives, garlic, onion, red wine vinegar, red chilli and basil in a small bowl, then season to taste and set aside.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the courgettes on a baking tray, mist all over with cooking spray then season and roast for 15-20 minutes, until tender and golden.
- Heat the grill to high and mist a nonstick baking tray with cooking spray. Put the fish, skin-side up, on the tray then mist with cooking spray and season well. Grill for 4-6 minutes, then gently turn and grill for a final 1 minute.
- Serve the sea bass with the salsa spooned over the top and the roasted courgettes and spinach on the side.