Sea Bass With A Warm Brown Shrimp Vinaigrette
|Sea bass fillets||4 (skin on)|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Plum tomatoes||2 , seeded and diced|
|Lemon||1 , zested|
|Shrimp||250 Gram, peeled (Brown)|
|Basil leaves||10 , finely chopped|
|Balsamic vinegar||1 Tablespoon|
Fry the fish in a little olive oil skin side down for 4 minutes until the skin is golden and crisp, then turn over and cook for 2 minutes until just opaque.
Remove the fish and keep warm.
In the same pan, add a tablespoon of olive oil, the garlic, tomatoes, lemon zest, shrimp, and basil.
Add a slug of balsamic vinegar and season.
Spoon over the fish.
Serve with crushed new potatoes.