Sea Bass with Tomato Salsa & Crushed Potatoes


Try using cod or salmon instead of sea bass or add some fresh chilli to the salsa.


  • 350g new potatoes, halved
  • 3 tomatoes, diced (200g)
  • 4 spring onions, thinly sliced
  • ½ x 25g pack basil, shredded
  • 2 tbsp olive oil
  • ½ tsp LoSalt
  • 2 sea bass fillets (180g)


  1. Cook the potatoes in boiling water for 10 minutes or until tender, drain and roughly crush.
  2. Meanwhile, mix together the tomatoes, spring onions and basil and set aside. Heat 1½ tbsp oil in a large frying pan and fry the potatoes with the LoSalt for 4-5 minutes until golden and crispy. Remove and keep warm.
  3. Add the remaining oil to the pan and fry the sea bass, skin side down for 2-3 minutes, turn and cook for a further 1 minute.
  4. Divide the potatoes between 2 plates and top with the sea bass. Spoon over the tomato salsa, to serve.