Sea Bass on Mint Tomato Salad

Ingredients

• 800 g cherry tomatoes
• 4 Spring Onions
• 2 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 7 tbsp olive oil
• 1 pinch sugar
• Salt
• Pepper (freshly ground)
• 2 sprigs Mint
• 600 g sea bass fillet (pre‑cooked)
• 2 tbsp flour

Instructions

1. 1.

   Wash the tomatoes, halve and seed them. Wash the spring onions, trim, slice into thin rings and add to the tomatoes. Whisk together vinegar, lemon juice and 4 tbsp oil; season with sugar, salt and pepper. Fold this dressing into the tomatoes and let it rest.

2. 2.

   Tear off mint leaves, finely chop half of them. Rinse the sea bass fillet, pat dry and cut into 12 roughly equal slices. Season with salt and pepper, then dredge in flour. In the remaining oil, fry each side for 2–3 minutes until golden brown.

3. 3.

   Fold the chopped mint into the salad to taste. Arrange on plates, place the sea bass slices on top, garnish with mint leaves, and serve.