This recipe comes from Andy Lynes - www.andylynes.com

Andy Lynes is a Glenfiddich Award nominated freelance writer specialising in food, drink and travel. He is a regular contributor to BBC's olive magazine and writes a weekly column and occasional travel articles for the Independent on Sunday Compact Traveller supplement.

If you would like to know more about Andy take a look at his web site <click here>

Ingredients

For the tart:
240g plain flour
180g butter, frozen in a block
salt
water
egg wash
1 red pepper, roasted
1 courgette, sliced and grilled
2 plum tomatoes, halved and slow roasted in the oven with olive oil
2 fillets sea bass approx. 200g each, pan fried
head of frissee lettuce
olive oil and verjuice for dressing
salt and pepper
lemon oil for plating

For the salsa:
1 clove garlic, smashed
Bunch of flat leaf parsley
Bunch of basil leaves
1 tablespoon capers
2 teaspoons mustard
2 teaspoons red wine vinegar
75mls olive oil

For the tart:

• Grate the butter in to the flour and mix in.

• Add water to form a dough.

• Roll out into 15cm squares, brush with egg wash and bake until golden.

• Top with the roasted vegetables.

• Dress the leaves and place a small handfull on top.

• Then place the cooked fish on top of the leaves.

For the salsa:

• Put all ingredients except the oil into a blender and blitz, then slowly add the olive oil
  whilst still blending.

• Check the seasoning.

• Dress the fish with some of the sauce.

• Drizzle around some lemon oil to finish the dish
  

Serves 2

Andy Lynes
www.andylynes.com