Roasted Sea Bass and Tomatoes

Cut the tomatoes into slices discarding the end pieces with skin. Use your fingers and thumb to discard most of the seeds. Put in a frying pan with a splash of olive oil and cook over a medium heat until soft but not mushy  Picture  . Season lightly with salt and pepper.

Separate the thyme leaves from stalks and chop.

Use a pairing knife to remove the dark side skin from the fillets. Paint the fillets with olive oil and lightly season with salt and pepper. Put a smear of olive oil in an ovenproof dish, sprinkle on some thyme and put in the fish. Spoon over the tomato mixture and sprinkle over some more thyme.

Cook uncovered in the oven at 375°F/190°C/Reg5 for about six minutes. Use a sharp pointed knife to check that the fish is cooked and serve immediately  Zoom