Steamed sea bass salad with potatoes, cherry tomatoes and olives

Ingredients

For 1 serving

• Sea bass170 g
• Potatoes220 g
• Cherry tomatoes120 g
• Black olives6
• Arugula30 g
• Basil4 g
• Extra virgin olive oil10 g
• Lemon zest2 g
• Saltto taste

Contains: fish

In season: June – September

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily; drain.
2. Meanwhile bring the water for steaming to the boil. Put the sea bass in the steamer basket, cover and steam for 10 minutes, until the flesh is white and comes away easily from the bone.
3. Skin and fillet it carefully, removing all the bones.
4. Wash and quarter the cherry tomatoes; slice the black olives into rings; wash the rocket.
5. Combine the potatoes, fish, tomatoes, olives and rocket and dress with the oil, grated lemon zest, torn basil and a pinch of salt.