1 tsp chilli paste
1 tsp coriander powder
1 tsp sumac
1 tsp ginger powder
2 x 110g sea bass fillets
15g green olives, sliced
1) Blanch the tomatoes, then peel and deseed them. Chop them roughly into cubes.
2) Heat a drizzle of olive oil in a small saucepan, then add the tomatoes. Cook for a few minutes, then add the chilli paste and the coriander, sumac and ginger powders. Stir, then continue to cook until the mixture reduces to a rough sauce. Season with salt and pepper.
3) Heat another drizzle of olive oil in a frying pan, then add the sea bass fillets skin side down. Turn once, cooking for another couple of minutes, then remove from the heat.
4) To serve, divide the finished sauce between two plates and top each with a sea bass fillet. Garnish with the sliced olives.