Sea Bass Fillets with Tomato-Olive Salsa and Chard Potatoes

Cut the potatoes into small cubes, cook until tender in boiling salted water. Heat some olive oil in a pan, sauté a chopped garlic clove in it, then add the chard and potatoes. Stir and season.

For the salsa, finely chop the onion and the remaining garlic clove and sauté in hot olive oil. Add peeled tomatoes. Season with salt and sugar, let it cook for 15 minutes, then add the pitted, finely chopped olives. Season and keep warm.

Lightly salt and pepper the sea bass fillets. In a non-stick pan with hot oil, fry the fillets skin-side down until crispy, turning briefly at the end if necessary.