Jersey sea bass with Jersey asparagus and Jersey vine tomatoes

Ingredients 4 Jersey sea bass fillets (ask your fishmonger for around 200g portions) 220g Jersey Royal potatoes, cleaned and cooked 12 pieces of Jersey asparagus 30g extra fine capers 1 small bunch of fresh picked mint 1 small bunch of fresh picked tarragon 30ml of good white wine vinegar 50ml good extra virgin olive oil 4 small vines of Jersey cherry tomatoes 2 cloves garlic Pinch of sea salt and cracked black pepper (to taste) 1 lemon A knob of Jersey butter 20ml aged balsamic Method Pre-heat oven to 160 degrees Place the tomatoes on a baking tray with the 2 pieces of garlic. Drizzle with olive oil and slow roast in oven until the tomatoes are soft but still whole. Soak the capers in water for 10 minutes, drain and set aside. Put the potatoes in cold salted water, bring to the boil and simmer until nicely cooked. Drain off liquid, put back in the saucepan with a knob of butter, capers, tarragon, mint and vinegar. Crush the mix gently, add in your salt and pepper, pop the lid on and set to one side. Rinse the asparagus in cold water and remove the woody stem at roughly 1 inch. Char-grill the asparagus until 'al dente', then season and set to one side. Add a teaspoon of oil to a non-stick frying pan. When hot, add 4 fillets of lightly seasoned sea bass (skin side down), sauté on both side for 2-3 minutes, remove from pan and squeeze fresh lemon juice over the sea bass. Prepare four plates and divide the crushed potatoes into equal portion. Please 1 sea bass fillet on top of the crushed potatoes and finish with 3 pieces of asparagus and a vine of tomatoes. Finish with a drizzle of olive oil and a sprinkle of sea salt. Recipe by Andrew Parkinson Executive Head Chef of Fifteen