Sea bass with sauce vierge

Method

1. Preheat the oven to 180°C/fan160°C/ gas 4. Place the vine tomatoes in a bowl, pour over boiling water from the kettle and leave for 30 seconds. Drain, refresh under cold water, then peel away the skins. Deseed and chop the tomatoes, then put in a pan over a low heat with the olive oil, lemon juice, coriander seeds and basil. Warm through for 15 minutes. Season well.
2. In a bowl, mix the rocket, chervil, cherry tomatoes and the lemon zest.
3. Heat a griddle pan over a medium heat, brush the fennel with a little oil and griddle for 5-6 minutes, turning occasionally. Set aside.
4. Season the sea bass. Heat a little oil in a frying pan over a medium-high heat. Fry the fish for 1 minute each side, then place on a baking sheet and bake for 5 minutes.
5. Divide the salad, fish, sauce vierge and fennel among plates and drizzle the salad with extra-virgin olive oil.