Wash and pick the rocket leaves. Peel the tomatoes, cut into quarters and scoop out the seeds. Finely chop the shallots. Pick and chop the basil leaves.
Fillet the sea bass if necessary and remove the pin bones.
Heat a pan with a dash of olive oil and sweat the shallots with a pinch of salt. Add the tomatoes and cook on a medium heat for 2 to 3 minutes. Add the basil and set aside.
Add some olive oil to another very hot pan and cook the fish skin side down for 2 minutes until golden brown. Turn the fillets over and cook for a further 2 minutes. Remove from the heat and season with salt and pepper.
Use a stainless steel serving ring to arrange the tomatoes on the plates, remove the ring and place the sea bass on top. Garnish with the rocket leaves dressed with olive oil.
Finish the dish with a dash of crema de Balsamico (concentrated balsamic vinegar).
«If you want to prepare in advance, cook the fillets of fish on the skin side only and then set aside on a baking tray. They can then be cooked for just 4 minutes in a hot oven just before you are ready to eat.»
Crisp fillet of sea bass served with gently cooked tomatoes, shallots and basil.