Sea Bass with Tomato Salsa
2 ripe tomatoes
½ a red onion
1 handful leaf coriander
Juice of half a lime
1 tea spoon of chilli sauce
Pinch of salt
½ cup of cream
Slice the tomatoes and remove the heart. Finely dice the flesh of the tomato and place in a bowl. Add the finely diced onion, shredded coriander, the sweet chilli sauce and the salt.
Squeeze in the juice of half the lime stir gently to combine the flavours. Place in the fridge for 30 minutes before serving.
Sea Bass: Season the sea bass and place on a hot pan skin side down first so the skin is nice and crispy, finely chop the cabbage and add to a hot pan. Add a drop of water and let it simmer, almost steam for about three minutes then add a half cup of cream and a knob of butter. Mix the cabbage and cream and allow to cook for a further minutes.
Place the cabbage on a plate, put the sea bass on top and top with the salsa.