1 sea bass fillet
½ tsp coriander seeds
1 tomato, seeds removed, chopped
100ml/3½fl oz good olive oil
1 tbsp garlic infused oil
3 black pitted olives, sliced
small handful shredded basil leaves
squeeze of lemon juice
salt to taste
Recipe adapted from Good Food Back
Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.
Meanwhile, roast the coriander seeds, then crush in pestle and mortar.
Warm the garlic oil, and add the to the coriander seeds then add the remaining ingredients, leaving the lemon until last.
Taste and season. This should be fresh and zingy. Spoon over the fish just before you serve.