- 2 Large Potatoes, peeled and roughly cut into chips
- 1 Shallot, finely chopped
- 300g Chopped Tin Tomatoes
- 12 Green Olives in Chili, pitted
- 2 Sea Bass Fillets, lightly scored on the skin
- Salt & Pepper
- Extra 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 through the olives. Set aside will the lid on.
Heat a frying pan lightly coated in olive oil, wipe excess with a sheet of kitchen towel. Season the sea bass with salt and pepper, fry for 4mins scored skin side down then 1min flesh side down.
Once the chips are ready place in a bowl lined with a couple of sheets of kitchen towel to absorb any excess oil then season with salt and pepper.
Arrange the tomato sauce on a plate, place the sea bass fillet on top skin side up, then plate up the chips.