Bass Red and Green from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• a large pinch of flaked sea salt
• 1 tablespoon sunflower oil
• a small bunch of fresh coriander
• juice of 2 limes
• ½ white onion
• ½ fresh jalapeño or 1 small green chile
• 1½ tablespoons sunflower oil
• 2 large green tomatoes
• ½ teaspoon flaked sea salt
• juice of 1 orange
• ½ teaspoon cumin seeds
• ½ teaspoon dried oregano
• 2 large garlic cloves, peeled
• 2 chipotle chillies
• 3 large, ripe vine tomatoes
• lime wedges, to serve
• flaked sea salt
• 2-3 teaspoons sunflower oil
• 1 x 1.8 kg line-caught sea bass, scaled, gutted, degilled and filleted