Sea Bass with Mussels, Tomatoes and Olives

Serves 2

  • Handful of cherry tomatoes, halved
  • 20 Kalamata olives, pitted
  • 2 sea bass fillets
  • 1 x 200g jar Ocean Crown Cooked & Pickled Mussels, drained

Dressing:

  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 clove of garlic, crushed
  • 2 tbsp chopped fresh parsley
  • Sea salt and freshly ground black pepper

 

METHOD

Pre-heat the oven to 200°C.

Place the tomatoes and olives in a small roasting tin.

Whisk together the dressing ingredients and pour over. Mix gently to combine.

Cook in the oven for 10-15 minutes until the tomatoes just start to soften.

Season the fish. When the tomatoes are almost done, heat a frying pan with a little olive oil and pan fry the Sea Bass fillets for 3-4 minutes skin side down until just cooked.

Remove the tomatoes from the oven and stir in the mussels to warm through.

Spoon the tomatoes, olives and their dressing over the fish. Serve with chips and fresh rocket.

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