The sweet flesh of sea bream makes a great foil for tomatoes. Crabmeat adds elegance to the potatoes but could be omitted.
Preheat the oven to 150C/300F/Gas 2. Place the halved baby plum tomatoes cut-side up on a baking tray, drizzle with a little olive and season with salt and freshly ground black pepper. Transfer to the oven and roast for 20 minutes. Remove from the oven and keep warm until serving.
Meanwhile, for the potatoes, make a vinaigrette by whisking the olive oil and white wine vinegar together in a bowl. Season well.
Bring a pan of salted water to the boil, add the potatoes and cook for 5-10 minutes, or until soft. Drain well, then crush them with a fork and pour over the vinaigrette. Stir through the spring onions and crabmeat and season, to taste, with salt and freshly ground black pepper.
Make the sauce by gently cooking the tomatoes in the olive oil for 10 minutes in a small pan, then blend in a food processor with the sugar and sherry vinegar. Pass the purée through a sieve, put back in the pan with the double cream and season, to taste, with salt and freshly ground black pepper. Whisk the butter in just before serving.
For the fish, season the flour with salt and freshly ground black pepper. Lightly dust the fish fillets with the seasoned flour, shaking off any excess flour.
Heat the oil in a frying pan and gently fry the fish, skin side down, until the skin is golden-brown and the fish is nearly cooked through. Turn the fish over, fry briefly then remove from the pan.
To serve, place a small mound of the potatoes in the centre of the plate and top with a piece of fish. Arrange the roasted tomatoes and sauce around them.
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