75 g (3 oz) sun-blush tomatoes in oil, drained and chopped
50 g (2 oz) pitted black olives
salt and pepper
100 ml (3 1/2 fl oz) extra virgin olive oil
large handful of basil leaves, roughly chopped
1 garlic clove
To make the basil oil, place the extra virgin olive oil in a small saucepan, add the basil and garlic and cook over a low heat for 10 minutes. Leave to cool, then pass the flavoured oil through a sieve.
Heat the oil in a large nonstick frying pan, add the sea bass, skin side down, and cook over a high heat for 5–7 minutes until golden and crisp. Carefully turn over, season well and cook for a further 3–5 minutes or until the fish is opaque and cooked through. Slice each fillet in half.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain well. Stir in 2 tablespoons of the basil oil, a good squeeze of lemon juice, the tomatoes and olives and season.
Arrange the fish alongside the pasta salad on serving plates and drizzle over the remaining basil oil.