Crispy seabass with crushed new potatoes and asparagus puree

This dish is light but packed full of flavour and the light asparagus puree acts as a sauce to compliment the fish and rich potatoes.

What you need
Great quality new potatoes, seasoning and butter, seabass fillets, rock salt, asparagus, tomatoes and a dash of sherry vinegar, olive oil and balsamic vinegar.

What to do
Steam the new potatoes and crush them with a fork when cooked and add seasoning and a knob of butter. Meantime slow cook the tomatoes, seasoning, oil and both vinegars in a pot until the reduce to a pulp.
Cook asparagus to done and puree then pass through fine sieve.
Pan fry the seasoned seabass fillets and serve on top of crushed new potatoes with puree and reduced tomatoes.