Chimichurri sea bass with roasted new potatoes

With the 2016 Rio Olympic Games just around the corner, Dean is in the kitchen serving up his favourite Brazilian salsa, chimichurri - perfect with a grilled/BBQ steak or like today, a nice piece of fish!

Serves 4

Ingredients:500g new potatoes (Jersey Royals)1 tsp paprika4 sea bass filletsWilted spinach, to serve

Chimichurri Sauce:½ red onion, finely diced2 cloves garlic, peeled50ml red wine vinegarSmall bunch fresh corianderSmall bunch flat leaf parsley½ tsp paprika40ml olive oil

Method:

• Cook the potatoes in salted boiling water for 12-15 minutes or until cooked through, then crush lightly with a fork. Drizzle with some oil then season with salt, pepper and the paprika, pop onto a baking tray then roast in a pre heated oven set at 180c / gas 4 for 40 minutes.

• For the chimichurri: Blitz the onion, garlic, vinegar, coriander, parsley, paprika and oil in a mini blender, adding olive oil until it reaches a loose consistency, season then set to one side

• Score the sea bass on the diagonal at regular intervals then place into a medium/hot pre heated pan along with a splash of oil for 4-5 minutes until the skin is golden and crispy and the fish is cooked most of the way through, turn and continue to cook for a further minute. Serve with some wilted spinach, the potatoes and a good spoonful or two of the chimichurri sauce.