Last night we had Sea Bass for diner.

They were just arriving at our local fishmonger and I couldn't resist. And for me, when fish is this good, there's no messing around! Keep it simple and let it speak for itself. Salt, pepper, a drizzle of olive oil and grill. Wedge of lemon on your plate to taste. Done.

But it was the side last night that I thought worked really well. It turned out to be the perfect combination for my swimming little friends.

On a small roasting pan I put baby potatoes with their skin, peeled shallots and garlic cloves. The usual salt, pepper and a good bit of olive oil (about 4 to 5 tbsp). Don't forget the Sea Bass was grilled and the juices from this side are going to be your sauce.

Roast in the oven @ 180 for 40 minutes. At this point the potatoes were nearly done, so I added about 500grams of cherry tomatoes and 2 tbsp of balsamic vinegar. Roasted for another 10 minutes. Taste and check if it needs a tiny bit of sugar. Sprinkled a generous amount of roughly chopped fresh basil and served with the fish.

The balsamic vinegar made it sweet but it also kept a little bit of the acidity, along with the tomatoes. Drizzling this juice over the Sea Bass just made it perfect.