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Page last updated at 15:40 GMT, Thursday, 11 March 2010
Sea bass with Jersey asparagus and vine tomatoes

Andrew Parkinson
Recipe by Andrew Parkinson
Executive Head Chef of Fifteen

Fisherman by Danny Evans
4 sea bass fillets (ask your fishmonger for around 200g portions)
220g Jersey Royal potatoes, cleaned and cooked
12 pieces of Jersey asparagus
30g extra fine capers
1 small bunch of fresh picked mint
1 small bunch of fresh picked tarragon
30ml of good white wine vinegar
50ml good extra virgin olive oil
4 small vines of cherry tomatoes
2 cloves garlic
Pinch of sea salt and cracked black pepper (to taste)
1 lemon
A knob of butter
20ml aged balsamic

Here is a recipe for sea bass with Jersey asparagus and vine tomatoes created by Andrew Parkinson, the Executive Head Chef of Fifteen.

Pre-heat oven to 160 degrees

Place the tomatoes on a baking tray with the 2 pieces of garlic. Drizzle with olive oil and slow roast in oven until the tomatoes are soft but still whole.

Soak the capers in water for 10 minutes, drain and set aside.

Put the potatoes in cold salted water, bring to the boil and simmer until nicely cooked. Drain off liquid, put back in the saucepan with a knob of butter, capers, tarragon, mint and vinegar. Crush the mix gently, add in your salt and pepper, pop the lid on and set to one side.

Rinse the asparagus in cold water and remove the woody stem at roughly 1 inch. Char-grill the asparagus until 'al dente', then season and set to one side.

Add a teaspoon of oil to a non-stick frying pan. When hot, add 4 fillets of lightly seasoned sea bass (skin side down), sauté on both side for 2-3 minutes, remove from pan and squeeze fresh lemon juice over the sea bass.

Prepare four plates and divide the crushed potatoes into equal portion. Please 1 sea bass fillet on top of the crushed potatoes and finish with 3 pieces of asparagus and a vine of tomatoes.

Finish with a drizzle of olive oil and a sprinkle of sea salt.

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