- 3 tbsp olive oil
- 1 fresh tomato, seeds removed, chopped
- 1 lemon, juice only
- 1 tbsp balsamic vinegar
- 1 tsp coriander seeds, ground in a pestle and mortar
- salt and freshly ground black pepper
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh coriander leaves
- 1 sea bass fillet
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 85g/3oz fine green beans, trimmed
- 1 tbsp olive oil
- For the sauce vierge, place the oil, tomato, lemon juice, balsamic vinegar and ground coriander seeds into a pan and heat for 5-7 minutes. Season with salt and freshly ground black pepper, and add the fresh dill and coriander.
- For the seared sea bass, lightly score the skin of the fish and season with salt and freshly ground black pepper, to taste. Heat the oil in a frying pan until hot, and quickly pan-fry the fish for about 1-2 minutes on each side or until cooked through.
- For the beans, drop the beans into a pan of boiling salted water and cook for about three minutes, then drain. Heat the oil in a pan and fry the beans to colour slightly, for about two minutes.
- To serve, place the beans on a serving plate, top with the seared bass, skin-side up, and spoon the sauce vierge around the edges of the plate.