Seabass with Potato Rosti and Bacon and Cherry Tomato Salsa

For the Rosti

1. Boil the spuds in their jackets for exactly 7 mins, cool a little, and then peel.
2. Grate coarsely then add the onion, garlic and lots of seasoning.
3. Mould into rosti and chill for 20 mins.
4. Heat a frying pan until hot, then add the olive oil and rosti and cook for 4 mins on each side until crisp and golden.
5. Drain on kitchen paper.

For the Salsa

1. Fry the bacon until crispy, then simply combine with all the other ingredients.

For the seabass

1. Pre-heat the oven to 200°C/gas 6.
2. Season the fillets well.
3. Heat a frying pan until hot and then add the oil and the fillets skin side down.
4. Fry for 2 mins then flip over and place in the oven for 2 mins.

To Serve

1. Place the rosti in the centre of the plate, top with the seabass and spoon the salsa over and around.