Simon Rimmer and Steph Mcgovern served up tasty sea bass with potato rosti and tomato salsa on Steph’s Packed Lunch.
The ingredients for the rosti: 2 baking potatoes, coarsely grated.
For the salsa: 1 small red birds eye chilli, chopped , About 20 cherry tomatoes, cut into quarters , 1tbsp coriander, chopped , ½ ripe avocado, cut into small cubes , 1tbsp sherry vinegar and 4 tbsp extra virgin olive oil.
For the sea bass: 6 x 150g sea bass fillets and Olive oil and butter for frying.
To serve: 1 lime, wedged and 2tbsp coriander leaves, chopped or left whole.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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