Sea bass with sauce vierge, new potatoes & asparagus

Boil the potatoes in salted water for 15-20 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, opaque and flaking easily with a fork. 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.