Sea Bass, with Pesto Mash, and Baked Cherry Tomatoes

Fillet of Sea Bass, with Mash Potato blended with a Basil and Spinach Pesto, and cherry tomatoes slow roasted in oven for an hour.

1. 1

   Preheat oven 180, cut cherry tomatoes in half, place in tray cut side up, season, and leave in oven for 15 mins.
   
   While they're in oven, blend your basil, spinach, sun dried tomatoes (with the oil from the jar to make the pesto), and the garlic, and pine nuts, salt and pepper.
   
   Peel spuds, cut into quarters/equal sizes, and leave in cold water till needed.
   
   After 15 mins turn cherry tomatoes down to 130, and leave for another hour.
   
   Have a glass of wine for half an hour.
   
   With 30 mins to go put your spuds on, when cooked, put your masher/potato ricer to work, adding butter and cream as you go. Stir in the pesto to taste.
   For best results use electric whisk to make it really light.
   
   Season sea bass both sides, olive oil on the skin side. Pan fry, keep touching till you feel its cooked.
   
   Pull you cherry tomatoes out of the oven, and put your pesto mash back on the heat for a minute.
   
   I quite like a glass of Gavi with this, but is Southern Med, so take your pick.