2 Large Potatoes, peeled and roughly cut into chips1 Shallot, finely chopped300g Chopped Tin Tomatoes12 Green Olives in Chili, pitted2 Sea Bass Fillets, lightly scored on the skinSalt & PepperExtra Virgin Olive Oil
Preheat Oven to 200C
Pat dry your cut potato chips with a sheet of kitchen towel then put them onto a baking tray, drizzle 1tbsp of olive oil and toss the chips with your hands making sure each one is evenly coated. Roast for 25-30mins stirring once, until golden and crispy on the outside and soft and fluffy on the inside.
Heat 1tbsp of oil in a pan, cook onion for 1min until soft. Add the tomatoes, bring to a gentle boil then simmer for 10mins until thick, stir…