• 4 sea bass fillets, about 175 g (6 oz) each
  • 2 tablespoons olive oil
  • parsley sprigs, to garnish
  • 4 plum tomatoes, skinned, deseeded and roughly chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 50 g (2 oz) pitted black olives, finely chopped
  • 1 shallot, finely chopped
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • salt and pepper
  • tagliatelle
  • spinach salad
  • lemon wedges

Place all the spicy salsa ingredients in a large bowl. Mix well and set aside for at least 1 hour to allow the flavours to blend.

Heat a griddle pan, brush the sea bass fillets with oil and fry for 3–4 minutes on each side. Serve garnished with parsley on a bed of tagliatelle with the spicy salsa, a spinach salad and some lemon wedges.

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