Gino D’Acampo cooks pan-fried sea bass with cannellini mash and basil sauce served with roasted tomatoes and balsamic vinegar on This Morning or in Italian: Spigola con pure di cannellini e salsa basilico.

The ingredients are: 4 sea bass fillets with skin on, approx. 200g each, 40g plain flour for dusting, olive oil and salt and white pepper to taste.

For the basil sauce: 110ml olive oil, 30g basil leaves, 1 tablespoon capers in brine, drained, 4 anchovy fillets in oil, drained, 1 garlic clove, peeled and squeeze of lemon juice.

For the cannellini: 6 tablespoons olive oil, 1 garlic clove, peeled and finely chopped and 2x400g tinned cannellini beans, drained.

For the roasted tomatoes with balsamic vinegar: 500g mixed varieties of large and small tomatoes, 2 garlic cloves, peeled and crushed, ½ teaspoon caster sugar, 125ml olive oil, 2 tablespoons balsamic vinegar, 10 small basil leaves and salt and freshly ground black pepper.

To prepare the potatoes, preheat the oven to 180°.

Wash and dry the tomatoes. Cut a cross on the top of each large tomatoes and halve the little cherry ones. Place onto a large baking tray and set aside.

In a small bowl combine the crushed garlic, sugar, olive oil and balsamic vinegar. Drizzle the dressing over the tomatoes and bake in the oven for 25 minutes.

Scatter over the basil leaves, season with salt and pepper and serve.