Pan-Seared Sea Bass with Citrus-Olive Salsa and Samphire

Ingredients

• 4 sea bass fillets, skin on
• 2 tbsp of extra virgin olive oil
• salt and pepper, to taste
• 100g of pitted Kalamata olives, drained and finely chopped
• 100g of pitted green olives, drained and finely chopped
• 1 small shallot, very finely chopped
• zest of 1 orange, and juice of half an orange
• zest of 1 lemon, and juice of 1 lemon
• 1 garlic clove, grated to a paste
• 1/2 tsp chilli flakes
• 1 handful of fresh parsley, finely chopped
• 3 tbsp of extra virgin olive oil
• 150g of samphire
• 1 tbsp of extra virgin olive oil
• freshly ground black pepper, to taste
• 1 tbsp of chopped dill