Fred's sea bass fillets with sweet potato wedges, chimichurri and avocado salsa

Serves: 2

Prep Time: 5 minutes

Cooking Time: 30 minutes

Method

Preheat the oven to 180ºC. To make the chimichurri, finely chop all the herbs and place into a bowl. Finely chop the chilli, crush the garlic, and add to the herbs with the red wine vinegar and a pinch of salt. Drizzle in a few tablespoons of olive oil and stir to make a thick but spoonable sauce. Set aside.
Cut the sweet potatoes into wedges and add to a non-stick baking tray. Drizzle over a little olive oil and season well with salt and pepper. Roast in the oven for 20 minutes or until the wedges are golden and crispy at the edges.
To make the salsa, halve and de-stone the avocado, scoop out the flesh and chop. Add to a small bowl and squeeze over the juice of half a lime. Add the red onion, tomato, coriander leaves and a pinch of salt. Drizzle over a little olive oil and stir well. Season to taste.
Heat a large non-stick frying pan over a high heat and add a teaspoon of oil. Add the sea bass fillets, skin side down and fry for about 3 minutes until golden then turn and cook the other side for a further 2-3 minutes.
Serve the fish with a little chimichurri spooned over the top, with the wedges and salsa on the side.