Sea bass with sauce vierge recipe | delicious. magazine

Ingredients

• 8 small vine tomatoes
• 150ml olive oil, plus extra for brushing and cooking
• Pared zest and juice of 1 lemon
• 2 tsp coriander seeds
• Handful fresh basil leaves
• 4 handfuls rocket leaves
• Handful fresh chervil
• 200g cherry tomatoes, quartered
• 1 fennel bulb, quartered
• 4 small sea bass, cleaned and heads removed
• Extra-virgin olive oil, for drizzling