4 x 150g sea bass fillets

salt and pepper

8 shallots, finely diced

extra virgin olive oil

1 clove garlic, crushed

juice 1 lemon

8 basil leaves

6 pitted black olives

a little chopped coriander stem

2 tomatoes, skinned and deseeded- then cut into 12mm squares

175g cooked linguine (fresh)

lemon wedges to garnish


1. Place the shallots and garlic in a saucepan, cover with olive oil, season and cook over a very low heat for about 25 mins until golden. Stir them occasionally

2. Score the skin of the fish, season and place skin side down in a lightly oiled hot frying pan – cook for 3 mins over a med heat until crispy. (If the bass begins to curl, sit a plate on top of the pan)

3. Flip the fish over and seal, then pop into a 200°c/ 400°f/ g6 oven for 3 mins

4. Meanwhile, toss the linguine in the shallots and add the chopped olives, toms, coriander and torn basil leaves. Check seasoning, add lemon juice

5. To serve- make a nest of the linguine using a carving fork, sit the fish on top, decorate with more tomato pieces and wedges of lemon

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