Ingredients

• 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

Directions

• 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.