Gino's sea bass fillets and tomato salad

Cooking up a tasty fish dish on the beach in Sardinia, Gino’s bringing sunshine, blue skies, crystal clear water, plus a mouthwatering idea for tonight’s dinner of sea bass fillet and tomato salsa.

Serves: 4

Ingredients

4 x Sea Bass Fillets, About 200g Each, Skin On4 tablespoons Olive Oila little salt to season3 cloves garlic, finely sliced1 red chilli, chopped

Approximately 400g cherry tomatoes, sliced in half

Method

Cut each fish fillet in half, season with salt on the skin side. Heat 4 tablespoons of olive oil in a large frying pan over a medium heat and fry the fish, skin side down, for 3 minutes. Gently turn each fillet over and cook for a further 2 minutes – the fish is ready when firm to the touch but not dry. Put aside and cover to keep warm.

Remove the fish and add the sliced garlic, chilli to the pan and fry for a couple of minutes. Add the tomatoes to the pan and cook for a further 3-4 minutes to soften.

Break up the fresh basil and scatter into the pan to wilt slightly.

Serve the tomato salsa with the crisp sea bass fillets on top.