1 sea bass – filleted without skin
Pinch of salt
2 sprigs of rosemary
Wood chips


Tomato Salad

1 onion – finely chopped
4 tomatoes – finely sliced
2 tablespoon olive oil
1 tablespoon balsamic vinegar
3 sun dried tomatoes - chopped
4 new potatoes – boiled


Garnish

4 asparagus – boiled

METHOD

Place wood chips and rosemary in a smoker.

Season the fish and place in a smoker and cook for 10 minutes.

Prepare the tomato salad – place onions in the middle of a serving plate, place the sliced tomatoes on top and drizzle the balsamic vinegar and olive oil over.

Add cooked new potatoes to smoker and heat for about 5 minutes.

Place tomato salad on plate and place fish on top and serve with potatoes and sun dried tomatoes and asparagus.

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