“A light fish recipe that looks great plated up.  Highly suitable for a romantic Valentine’s Day meal for two.”

Ingredients
Serves 2

Salsa:

•    1 small mango, diced
•    2 tomatoes, diced
•    ½ red onion, finely diced
•    ½ red chilli, finely chopped
•    ½ bunch of fresh coriander, roughly chopped
•    1 tbsp rice vinegar
•    1 tsp soy sauce
•    1 tsp stem ginger syrup
•    Black pepper

•    2 x 175g (6 oz) sea bass fillets, with the skin on
•    2 tbsp oil
•    2 spring onions, shredded


Method

Firstly make the salsa by placing all the ingredients into a bowl and mix well together.

Pat the fish dry with kitchen paper and check there are no bones.  Heat the oil in an AGA frying pan, with a removable handle.  Place the fish fillets skin-side down into the hot oil and cook for 2-3 minutes on the boiling plate, until coloured.  Carefully turn the fish fillets over.

2, 3 and 4 oven AGA: Transfer the frying pan to the floor of the roasting oven for a further 2-3 minutes, until the fish is just cooked.

Remove the fish from the pan and cook the shredded spring onions for about a minute until just softened.  Divide the salsa between two plates and place the fish on top, sprinkle over the spring onions.

Conventional cooking: Cook the fish in a frying pan on the hob.