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Roasted Sea Bass with SunBlush® Tomatoes

Cooking time: 10 mins
Preparation time: 10 mins
Serves: 4
Vegetarian: No

Ingredients:

• 150g SunBlush® Tomatoes
• 4 sea bass fillets, skin on
• 1 large fennel bulb
• 50ml olive oil, plus extra for the fish
• zest and juice of 1 lemon
• 16 black olives, pitted and halved
• 1 small bunch of rocket, chopped
• 400g broad beans, podded weight 120g, cooked
• salt
• black pepper

How to cook it:

1. Heat the oven to 190C/375F/Gas Mark 5
2. Slice the fennel bulb lengthways, as finely as possible. Mix the olive oil and lemon juice and zest, season well and mix with the fennel. Set aside
3. Season the sea bass and lay the fish skin side up on a non stick baking tray. Brush with olive oil and bake for 5-7 minutes. Remove from the oven and leave to rest in a warm place
4. Add the SunBlush® Tomatoes and olives to the fennel and mix well. Add the sliced rocket and broad beans and season
5. To serve, place the sea bass fillets on top of the salad and drizzle with extra virgin olive oil