Main course: Baked line-caught sea bass with tomato and caper sauce

One line-caught sea bass, filleted
6 tbsp olive oil
Juice of 1 lemon
½ tsp sea salt flakes
Black pepper
4 large vine tomatoes, diced
2 tbsp capers, rinsed
4 tbsp shredded basil
1 tbsp roughly chopped tarragon

1. Preheat your oven to 220 C/ Gas 7. Place a tray in the oven to heat.
2. Slice the sea bass into 4 tranches (of about 100-120g each), skin left on. Lightly whisk together 4 tbsp of the olive oil, lemon juice, black pepper and sea salt in a non metallic dish, place the sea bass tranches in skin side up and leave to marinate for 15-20 minutes.
3. Put the tranches of fish on a sheet of greaseproof paper, season it all, and lift it into the tray in the oven. Cook for 3-5 minutes depending on the thickness of the fillets.
4. In a small pan gently warm the tomatoes, capers, basil and tarragon along with the remaining 2 tablespoons of oil, season well with salt and freshly ground black pepper. The sauce shouldn’t cook - it just needs to be warmed.
5. Serve the sea bass with the sauce spooned over.

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