Fusilli pasta salad with pan fried sea-bass

ingredients (serves 1)

100g fusilli pasta
200g rocket
3 cherry tomatoes
3 sun-dried tomatoes
30g fetta
One sea bass fillet
10g flour
knob of butter

Tomato vinaigrette:
2tsp tomato passata
2tsp white wine vinegar
6tsp olive oil
1tsp golden syrup
1/4tsp dried oregano
1/4tsp dried basil
1/4tsp garlic powder
1/2tsp sugar
1/4tsp salt


  1. Start by making up the tomato vinaigrette in a bowl. Add your tomato passata with vinegar, golden syrup, herbs, and seasoning. Whisk it all together, then slowly whisk in your olive oil until combined. 
  2. Bring a pan of salted water up to boil. Once boiling, add in your fusilli and cook based on the packet instructions. Once cooked, mix in a bowl with your vinaigrette and add some sliced cherry tomatoes and sun-dried tomatoes.
  3. With the seabass, lightly four both sides of the seabass and bring a pan with oil up to heat when the oil is hot, lay the seabass on the skin side down and cook for two minutes. After two minutes, add a knob of butter and turn down the heat. After 3/4 minutes, once the seabass has a lovely golden skin, flip the seabass over and cook for a further minute. Once the fillet is cooked, take out the pan and rest for two to three minutes. 
  4. To plate up the salad, start with a bed of rocket and place your pasta vinaigrette mix in the middle, crumble your fetta on top, and sprinkle your chives on top and finish off with your seabass skin side up.