• 2 ripe tomatoes
  • ½ a red onion
  • 1 handful leaf coriander
  • juice of half a lime
  • 1 tsp chilli sauce
  • pinch of salt
  • cabbage
  • ½ cup of cream
  • 1 onion


  • Slice the tomatoes and remove the heart. Finely dice the flesh of the tomato and place in a bowl. Add the finely diced onion, shredded coriander, the sweet chilli sauce and the salt.
  • Squeeze in the juice of half the lime stir gently to combine the flavours. Place in the fridge for 30 minutes before serving.
  • Sea Bass: Season the sea bass and place on a hot pan skin side down first so the skin is nice and crispy, finely chop the cabbage and add to a hot pan. Add a drop of water and let it simmer, almost steam for about three minutes then add a half cup of cream and a knob of butter. Mix the cabbage and cream and allow to cook for a further minutes.
  • Place the cabbage on a plate, put the sea bass on top and top with the salsa.