Sauce vierge is the quintessential sauce from the Nouvelle cuisine of modern French cooking: it embodies a lighter, healthier side to French cooking, and is a perfect match for sea bass.
Wash the tomatoes and cut into quarters. Peel and dice the shallot and the garlic. Pick and slice the basil and parsley into thin shreds. Place all of the ingredients in a mixing bowl, combine well and set aside while you prepare the rest of the recipe.
Prepare the sea bass by removing any bones with fish tweezers. Scrape off any scales on the skin side.
Heat a frying pan until very hot and add the sunflower oil. Season the fish with salt on both sides and then add the fish carefully to the pan, skin side down. Cook the fish on the skin side until golden brown and then turn the fish over and leave in the pan off the heat for 2 minutes to finish cooking.
Wash and scrub the new potatoes. Place in a deep sauce pan, cover with cold water, and add the fine salt.
Bring up to the boil, and leave to simmer until cooked, about 12 mintes.
To check if the potatoes are cooked, pierce with a pointy knife. If the knife goes through the potato easily, drain and place the potatoes in a bowl.
Roughly crush the potatoes, and dress with olive oil. Adjust the seasoning if necessary.
Spoon the crushed potatoes onto a plate. Place the seabass on top, skin-side up, and drizzle with the sauce vierge.
«This dish can easily be turned into a canape by cutting the fish into bite-sized pieces. Crisp up the skin in a frying pan, and keep warm in the oven. Serve in canape spoons.»