Executive Chef, Brett Duarte has selected a delicious and nutritious summer favourite for this issue’s recipe.

Serves 1

Ingredients
Main dish
1. 180g/6oz fillet of sea bass
2. 2 new potatoes, cooked and quartered lengthways
3. 4 cherry tomatoes, cut in half
4. 60g/2oz extra fine French beans, topped, cooked and drained
5. 4 little gem lettuce leaves,
6. 40g red onion, finely sliced
7. 1 egg, cooked for 6 minutes in boiling water from room temperature
8. 16 pitted black olives in brine

For the dressing or marinade
1. 50ml extra virgin olive oil
2. 1 tbsp white wine vinegar
3. 1 tbsp finely chopped shallots
4.  Squeeze of wedge of lemon
5.  1 tsp salt
6.  1 tsp ground black pepper

Method
1. To make the dressing whisk together the lemon juice, vinegar, olive oil, shallots, salt and pepper.
2. Heat a frying pan, or you can use a hot barbecue. Cook the sea bass for  2-3 minutes on each side.
3. Lay the lettuce leaves onto a large plate and add the onion, tomatoes, potato and beans then add the whole egg and drizzle over the dressing.
4. Then finish by adding the olives and season.
5. Finally place the sea bass over the egg, being careful not to break it and  serve. 

Enjoy!