Seabass with Mediterranean salsa


Filet of seabass
3 tomatoes, seeded and diced
1/2 cup Kalamata olives
pitted, finely diced
3 garlic cloves finely crushed
Basil leaves of 2 stalks
Thyme leaves of 1 stalk
1-1/2 lemons, juiced
1/2 cup olive oil
Atlantic sea salt
Ground black pepper


The Fish: Brush filet of seabass with olive oil and sprinkle with Atlantic sea salt.
Bake, skin side up, in the oven for 4 minutes at 240°C.
The Salsa: Add olive oil, tomatoes, olives, garlic, lemon juice, basil and thyme to the heated frying pan.
Leave on medium flame until the mixture reaches boiling point.
Lower heat and continue cooking for 2-4 minutes.
Add salt and pepper to taste.
For an extra punch,
add pieces of dried peppers.
To serve, drizzle some salsa onto a plate and place fish on the salsa.