Tomatoes are so amazing this time of year we are having them in salads, oven bakes and in sauces. Sea bass is another great summer ingredient so I combined the two together. This is a fresh tasty summery dinner. The fish, tomatoes and thyme really compliment each other.

Ingredients (serves 2)

• 2 sea bass fillets, filleted and pin boned
• Fresh sea salt and black pepper
• 1/3 cup white wine
• 1/4 cup of olive oil
• 10-12 cherry tomatoes, halved
• 1 tbsp sugar
• 1 tbsp thyme leaves
• Zest and juice of a lemon
• Olive oil for frying

Season the sea bass with salt and pepper and set aside.

Heat the white wine, olive oil in a pan, bring to the boil, add the tomatoes and sugar bring back to the boil and reduce to a bubbling simmer so the tomatoes burst and the alcohol burns off.

Add the lemon and thyme and press the tomatoes so they release their juices.

Taste and season to taste. Ke p warm while you cook the sea bass.

Heat a drizzle of olive oil in pan place the fish skin side down and brown the skin for a few minutes until crispy. Flip the fish over, turn off the heat and leave in the pan to finish off cooking through.

To serve, place the fish on a warm serving plate, spoon over the sauce and serve with steamed broccoli or potatoes.