Sea bass with olive crushed potatoes and sauce vierge recipe
 150ml/5fl oz extra virgin olive oil100g/3½oz tomatoes, skinned, de-seeded and finely chopped50g/2oz shallots, finely chopped2 tbsp baby capers, drainedsalt and freshly ground black pepper ½ lemon, juice only1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 150ml/5fl oz extra virgin olive oil 100g/3½oz tomatoes, skinned, de-seeded and finely chopped 50g/2oz shallots, finely chopped 2 tbsp baby capers, drained salt and freshly ground black pepper ½ lemon, juice only 1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 300ml/10½fl oz extra virgin olive oil100ml/3½fl oz white wine vinegarsalt, to tastefreshly ground white pepper, to taste1 garlic clove, peeled1 large fresh thyme sprig 300ml/10½fl oz extra virgin olive oil 100ml/3½fl oz white wine vinegar salt, to taste freshly ground white pepper, to taste 1 garlic clove, peeled 1 large fresh thyme sprig 200g/7oz new potatoes, peeled, cooked and slicedolive oil vinaigrette (see above)10 black olives, stones removed, chopped 1 tsp chopped fresh chivessalt and freshly ground black pepper 200g/7oz new potatoes, peeled, cooked and sliced olive oil vinaigrette (see above) 10 black olives, stones removed, chopped 1 tsp chopped fresh chives salt and freshly ground black pepper 1 tbsp olive oil4 x 180g/6¼oz fillets of sea bass, skin-onsalt and freshly ground black pepper, to taste 1 lemon, juice only 1 tbsp olive oil 4 x 180g/6¼oz fillets of sea bass, skin-on salt and freshly ground black pepper, to taste 1 lemon, juice only Method For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs.For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well.Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper.For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it.To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish. For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs. For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs. For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well. For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well. Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper. For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it. For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it. To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish. To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish.