Grilled Sea Bass with Sun Dried Tomato Spread & Salted Capers

Sea Bass is meaty, versatile and teams beautifully with the robust summery flavours of sun dried tomatoes and salted capers. Contrast textures and serve with a nut scattered salad, achieving perfection on a plate.

1. Rinse and pat dry the sea bass fillets. Place on a baking sheet then smother 1tsp of sun dried tomato spread over each fillet then scatter with a teaspoon of salted capers. Leave for a few moments for the flavours to mingle and develop.
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4. Prepare the dressing by whisking together the tomato spread with the vinegar and olive oil then stir in the capers.
5. Preheat the grill on maximum temperature
6. Prepare a salad: I like the combination of soft leaves, walnuts, pine nuts, cucumber slices and tomato.
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9. Grill the sea bass 5-10 minutes, depending on thickness. Arrange the fish over the salad and drizzle with dressing.
10. Use the best quality sun dried tomato spread and salted capers you can find. I like the varieties found at La Tunisie A Son Espace. Mail order: www.lecomptoirdetunisie.com
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