This light seabass dish is sunshine on a plate. Healthy, quick and vibrant; it’ll make you smile come rain or shine!
Ingredients (Serves 4)
- 1 bulb garlic
- 200g potatoes
- 1 pinch saffron
- 4 seabass fillets (pin boned and de-scaled)
- 400g vine cherry tomatoes
- 1 bunch of basil
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
Preheat the oven to 180C.
Put the milk and saffron into a small saucepan, bring to just below boiling. Take off the heat then leave to infuse.
To roast the garlic, cut the top off the garlic clove, wrap in foil and then put in the oven for 40 minutes (you can do this the day before if you wish).
Place the seabass fillets in a baking dish, arrange the tomatoes around the fish, and pour over the olive oil and the balsamic vinegar.
Peel and cut the potatoes into medium pieces. Place in a saucepan, cover with water and put on the heat. Bring to the boil, then turn down and simmer for 15 minutes. At this point put the sea bass in the oven (it needs 30 minutes) then drain off the potatoes and add the saffron infused milk, squeeze out the garlic cloves from their skin and add a tablespoon of olive oil, season and mash.
When the sea bass is cooked, sprinkle with the basil leaves and serve with the tomatoes and mash.