With summer finally underway to some extent in London this is a great, light supper for those stuffy, stifling city evenings thats quick and easy to bang together. There’s nothing quite like a great piece of fresh fish simply cooked with a robust, zingy sauce to go with it – a really winning combination. The tarragon obviously adds a nice refreshing aniseed spice to the dish that cuts through those great, deep seafood flavours really nicely, finished off nicely with the tang and smoky flavours of a tasty, earthy, chargrilled fresh baby leek.

Preparation method:

1. Preheat the oven to 200°C/fan180°C/gas 6.
2. For the sauce, over a low heat fry the onion in a dash of oil for 20 minutes. Add the pepper and garlic and cook a further five minutes.
3. Add the tomatoes and roast in the oven for 10 minutes.
4. Boil some water and blanch the leaks for 2-3 minutes until just tender. Remove from the pan and quickly refresh in a colander under cold water.
5. Drizzle with the balsamic vinegar, season and return to the oven for a further 10-12minutes
6. For the sea bass, rub the fish with oil and season with salt and freshly ground black pepper. Heat a heavy-based frying pan and fry the fillets for four minutes on each side. Towards the end of cooking add the butter to the pan and baste the fish.
7. To finish the sauce, add the prawns and tarragon to the pan and cook on the stove over a medium heat for another five minutes.
8. Heat a griddle pan on a medium high heat and fry the leaks for 2 minutes each side, until nicely browned.
9. Carefully remove the sea bass skins.
10. Spoon the sauce onto a plate and place the Sea Bass carefully on top.