Pan-fried sea bass

Leek and onion is a fantastic accompaniment to sea bass, just add it to the pan with the fish - it couldn't be easier!

Serves: 4

What you need:

4 tbsp extra virgin olive oil
200g Tracklements Caramelised Leek and Onion Relish
60g chopped tomatoes
I tsp coriander, chopped
salt and pepper
½ the juice of a lime
4 x fillets Sea Bass
Mixed salad dressed with a little olive oil and half the lime juice

What you do:

Heat half the oil in a pan along with the Caramelised Leek and Onion Relish. Stir in the tomatoes, chopped coriander, half of the lime juice and season.
In the meantime, season the flesh side of the Sea Bass fillets. Heat the remaining oil in a non stick frying pan. Gently add the fish skin side down and cook over a medium-high heat until the skin is golden brown and crispy. Turn the fish over and continue cooking until ready - about 3 mins each side.
To serve, divide the warmed Leek and Onion Relish mixture between four, place the sea bass on top and dress with the salad leaves.

Tracklements

Tracklements is driven by the twin aims of producing the best chutneys, mustards and preserves on the market, tasting as good as the best home-made, and of making it traditionally, in small batches, with all natural ingredients.