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Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. Meanwhile, roast the coriander seeds, then crush in pestle and mortar.

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Ingredients Sea bass with tomato and olive sauce:

1. Make ready - Sea bass fillets
2. You need Tin chopped tomatoes
3. Make ready Handful - chopped cherry tomatoes
4. Provide of Olives
5. You need of Garlic
6. Take - Olive oil
7. Take of Parsley

Add tomatoes, olives, garlic, thyme and lemon peel. Add the olives and tomatoes and leave to one side until serving. For the sea bass, heat up a non-stick frying pan until really, really hot. To serve place a ball of spinach into the centre of each plate and top with the sea bass.

Sea bass with tomato and olive sauce process:

1. Fry garlic gently in oil. Add tin of tomatoes, cup of water and simmer for a few mins. Add olives and continue to cook
2. Add chopped fresh tomatoes and cook gently for about 6-8 mins. Remove garlic.
3. Meanwhile spray baking tray with oil so skin goes crispy. Cook fish in the oven at 200 for about 10-12 mins. Serve sauce on top with some fresh parsley :)

Finish the sauce off by warming back up and adding the chopped herbs. Chef Alexio Pasquali shows us how to whip up a delicious Sea Bass with Tomato sauce. Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill, and chile. Spread fish, tomatoes and olives over potatoes and season with salt and pepper. Baste fish with cooking juices occasionally.

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