Step 1

Heat the oven to 180 degrees C.

Step 2

Peel the potatoes and add to salted boiling water

Step 3

When soft but not falling apart, sieve and turn out onto a preheated oiled baking tray, turn the potatoes over in the olive oil, and sprinkle with sea salt

Cook for 30 minutes turning occasionally

Step 4

After 30 minutes remove from the oven and add sliced sweet red pepper and a sprinkling of rosemary, pop back in the oven for 10 minutes

Step 5

To make the dressing, add 3 tbsp garlic rapeseed oil, 1 tablespoon white wine vinegar,  sea salt, black pepper, and some chopped parsley

Step 6

Add cherry vine tomatoes to the roasting tin, and return to the oven

Step 7

Pat dry the seabass, place skin side down in a frying pan containing a little hot olive oil, fry for 3-4 minutes, then season the exposed surface with sea salt, black pepper and fresh thyme

Step 8

Turn over and cook for another two minutes

Step 9

Place the seabass on the plate with garlic and rosemary roast potatoes, red peppers, and tomatoes, then drizzle over the dressing