Sea bass with sauce vierge, new potatoes & asparagus

Bring a pan of salted water to the boil, then add the potatoes. Cook for 20 minutes, until tender. Meanwhile, combine all the ingredients for the sauce vierge and season lightly with black pepper. Avoid adding any salt before tasting – the natural saltiness of the olives and anchovies should be sufficient.

When the potatoes are nearly ready, brush the skin of the fish with oil, then season. Heat a large frying pan over a low heat and cook the fish gently, skin-side down, for about 5 minutes, or until the skin is golden and crisp. Add the asparagus to the pan of potatoes and boil for 3 minutes, until just tender.

Increase the frying pan heat to high, flip the sea bass fillets and cook for another 30 seconds, until cooked through and opaque. Drain the asparagus and potatoes. Crush the potatoes a little, then serve topped with the sea bass, asparagus and the sauce vierge spooned over the top.