Sea Bass with Red Wine Sauce and Tomato Salad

For the fish: rinse and pat dry fish. Season with salt and pepper and drizzle with oil. Let stand for 30 minutes. 

For the sauce: peel and finely chop shallot. Peel and slice carrot. Rinse tomato and chop coarsely. Rinse and chop leek. 

Heat 1 tablespoon of butter in a pan and saute shallot until soft. Add red wine and simmer for about 3 minutes. Add broth, carrot slices, leek and diced tomato. Season sauce with thyme, bay leaf, crushed garlic, salt and pepper. Simmer for about 25 mintues on low heat. 

Strain sauce through a sieve into a saucepan and season with a little cinnamon, nutmeg and sugar. Add lime zest, lime juice and 1 tablespoon of butter, whisk well.

For the tomato salad: blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, halve and remove seeds, cut into strips. Rinse parsley and shake dry, pluck off leaves. Pit olives and chop coarsely. Whisk vinegar with oil, season with salt and pepper. Toss the dressing with tomatoes, olives and parsley.

Heat oil in a pan and cook fish for about 3-4 minutes per side.