Red bass, corn, salsa and cherry tomatoes Recipe

Boil 2 corn cobs 20 min in salted water. Pre-heat the oven to 160°

Mix 1 tbsp olive oil, a tsp balsamic vinegar and a knifepoint dried oregano. Season wit salt and pepper

Pour on 6 cherry tomatoes in an oven dish and put in the hot oven for 1 hrs

Peel 6 more cherry tomatoes after holding them 20 sec in boiling water and then in ice water. Remove the seeds as well and cut as fine as possible.

Finely cut 5 sprigs of coriander

Make a salsa from the tomatoes, coriander, 1/2 minced red onion, 1/2 minced red chili, the zest and juice of 1/2 lemon, 1 tsp caster sugar and a glug of good olive oil. Season with salt, pepper and red wine vinegar

Reserve 1/4 and remove the kernels from the rest, Weigh them, put in the blender with half their weight in chicken stock

Blend, put through a sieve and slightly reduce. Reserve

Cut the reserved corn cob into ribs, brush with olive oil, the use a kitchen burner to give them a nice bit of color

Halve 2 filets of red sea bass and put some salt on them to firm up. After 10 mins remove the salt

Dust the skin with flour and panfry, skin side down, in some olive oil. Add a good tbsp butter and a squashed clove of garlic

Spoon the butter over the fish. Turn the fish after 4 mins and keep spooning the butter over it for and 2 mins

Spoon 2 tbsp corn créme on 2 plates, with some salsa on top. Follow with the fish, skin side up.

Finish with the tomatoes, the burned corn ribs and some cress. Feeds 2.

(Here Harolds original recipe in Dutch)

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Red bass, corn, salsa and cherry tomatoes Recipe