Sea Bass and Monkfish with Sauce Vierge - James Martin Chef

Ingredients

• 4 x 100g portions sea bass
• 15ml olive oil
• 15g butter
• Salt and pepper
• 1 monkfish tail sliced into 2cm pieces
• 50g butter
• 100ml olive oil
• 1 shallot, peeled and sliced
• 1 clove garlic, peeled and sliced
• 1 tsp coriander, seeds crushed
• 2 tomatoes, concassed
• 1 small bunch basil, chopped
• 1 small bunch tarragon, chopped
• 1 small bunch chives, chopped
• 1 lemon juice and zest