Instructions:

Ingredients: 6 seabass fillets 1 onion 3 sticks celery - finely diced 3 cloves garlic - crushed 2 aubergine - diced 1 teaspoon dried oregano 4 tablespoons red wine vinegar tablespoon raisins 1-2 tablespoons capers 60g mixed olives - roughly chopped 250g cherry tomatoes - roughly chopped 2 teaspoon Tomato puree Sugar to taste 10g Basil to serve Salt and pepper to taste Open the seabass and place on a plate start by sautéing the onion, the celery & garlic and cook until the celery starts to soften. Add the aubergine and a little extra olive oil\ Add the red wine vinegar and cook for another 5 minutes or until soft. Add a little water to loosen if necessary Now add the raisins, capers, olives, sugar, tomatoes & pate . Continue to stir and cook until the aubergine is cooked and the tomatoes are soft. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add a little oil to a large nonstick pan. When almost smoking add the seasoned sea bass fillets skin side down for 2-3 minutes or until golden and crisp. Turn the fish over and remove the pan. Add cut basil just before serving Spoon the caponata onto the plate and top with the fish Allergens: Milk, fish, Sulphur dioxide and sulphites