for the dressing.

put chillies in oven or under gril untill blakend

scrape of skin and puree

toast pine nuts unver grill lightly

mix oil, vinegar, water and a little lemon juice untill emulsyfied

add pureed chillies and pine nuts

for the yogurt

juice and half zest of 1 lemon, two cloves of pureed garlic and sugar, mix with yogurt

blanch toms, skin and de-seed, cut into equal size sqaures, around 20mm

mix red onions with red wine vinegar and pich of sugar leave to pickle

drain onions, mix with toms, broad beans icing sugar and a squeeze of lemon juice

heat a non-stick pan, add a little oil

wen hot add sea-bass fillet (score skin before hand)

wen 3/4 cooked add squeeze of lemon juice, remaning garlic clove crushed and knob of butter...and turn fish for 30 seconds to a minute then take out of pan

salad in middle of plate, fish on top circle with yogurt and dressing