Seabass, oven dried cherry tomatoes, pancetta vinaigrette

Pre-heat the oven at 125°C

Put 6 halved cherry tomatoes in an oven dish, sprinkle with lemon juice, olive oil, sugar, salt and pepper and dry in the hot oven during 2 hours

Cut 15g pancetta in 5x5 mm cubes and finely slice a shallot, softly fry them in 2 tbsp olive oil for 5 min, then cool

Cut 2 cherry tomatoes in small cubes, mix with 2 tbsp Chardonnay vinegar and add to the pancetta/shallot vinaigrette. Season with salt and pepper

Remove the skin from a sea bass fillet and make thin slices

Serve as shown with the fish slightly overlapping the dried tomatoes, cut a taggiasche olive and put pieces on top of the fish

Put the vinaigrette in the middle and finish with some hacked parsley

(Here Mr Kitchen's original recipe in Dutch)

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