Recipe for the weekend

The Chequers fillets of sea bass and sea bream with crushed potato cake, nicoise salsa and roasted peppers.
The Chequers fillets of sea bass and sea bream with crushed potato cake, nicoise salsa and roasted peppers.

The Chequers Bar and Restaurant at High Road, Weston, has been taken over by Tim and Kate Bissett.

The couple moved in in September and have a clear vision for what they want to achieve at the bar and restaurant.

Tim says: “Our vision is of a clean, smart, cosy restaurant with good food, good service and always something special going on.

“We are planning to have a jazz pianist every Saturday night, playing soft jazz standards, American songbook and tunes from the shows.

“That helps to give a wonderful, relaxing atmosphere to the restaurant on a Saturday night and everyone loves it!”

The restaurant’s chef Tony Love is a bit of a coup: Tony has worked as head chef at the Royal Garden Hotel in Kensington, as well as the Grosvenor House Hotel in Park Lane and Brockett Hall, catering for diners from royalty to international politicians.

Tony is sharing his recipe for fillets of sea bass and sea bream with crushed potato cake, nicoise salsa and roasted peppers.

You will need

1 x 200g fillet of sea bass

1 x 200g fillet of sea bream, both scaled, skin on and pin bones removed)

200g cooked new potatoes

2 finely chopped small shallots

1 tsp of chopped chives

½ red and yellow peppers, sliced and roasted

Bacon for decoration

Nicoise salad:

Small dice: 30g sun blushed tomatoes, cucumber, spring onion, 10-12 stoned black olives. Mix together with some extra virgin olive oil.

Method

Cut the fillets in half and season with salt and ground black pepper.

Place the fish skin side down in a heated shallow pan with olive oil, and hold down for a few seconds to prevent curling, cook for about 40 seconds each side.

Crush the new potatoes, season with salt and pepper. Assemble the dish as shown.