Preparation time: 5 minutes
Cooking time: 6-8 minutes

4 small sea bass fillets
a little oil for brushing
For the salsa:
1 red chilli, deseeded and chopped
1 tbsp capers, drained
2 spring onions, trimmed
1 x 85g bag watercress
2 tbsp olive oil
juice of half a lemon
salt and freshly ground black pepper
To serve:
new potatoes and watercress

Brush the fish fillets on both sides with a little oil and season to taste. Place skin side down on a foil lined grill rack and cook under a hot grill for 6 - 8 mins or until cooked through.

Meanwhile, place all the salsa ingredients together in a food processor and whizz on the pulse setting until a smooth sauce has formed. Season to taste and spoon into a serving bowl.

To serve, take four plates, arrange a little watercress on each and place the fish on top. Spoon the salsa over the fish and serve with new potatoes.