Roast sea bass

with clam linguine and tomato fondue

Serves Four

For the fondue

100g plum tomatoes, skinned, de-seeded and finely chopped

4 large shallots, finely diced

1 clove garlic, finely diced

25g tomato puree

1 tsp olive oil

1. Cook the shallots and garlic without colour in the olive oil

2. Add the tomato puree and cook for a further 5 minutes

3. Add the chopped tomatoes and leave to keep warm until needed.

For the linguine

1 kilo fresh clams

2 large shallots, finely diced

1 clove garlic, finely diced

bunch flat leaf parsley

150ml white wine

150ml fish stock

50ml double cream

50g butter

300g fresh linguine

1. Thoroughly wash the clams under cold running water

2. Heat a large pan and add the shallots, garlic, clams, wine and stock

3. Cook for about ten minutes and then drain, reserving the cooking liquor

4. Put the clams to one side, discarding any unopened ones

5. Return the liquor to the pan and reduce by half

6. Add the butter and cream

7. Cook the linguine in boiling salted water and drain

8. Add the clams, linguine and chopped parsley to the sauce, season and serve in deep bowls.

For the sea bass

4 large sea bass fillets

1 lemon

White pepper and sea salt

1. Season the flesh side of the fish with white pepper and sea salt

2. Heat a non-stick frying pan and add the olive oil

3. Place the fillets in the pan, skin side down, and cook for 4 minutes

4. Turn over the fillets and cook for a further 4 minutes

5. Squeeze the lemon juice, drizzle a little olive oil over the fillets and serve.