Brown Butter Sea Bass with Tangerine Dipping Sauce and lots of Herbs Recipe - Great British Chefs

Ingredients

• 1 sea bass, (around 800g, and at room temperature)
• 2 sprigs of rosemary
• 40g of spring onions, (about 4 thin ones)
• 1/4 fine salt
• 40g of unsalted butter
• 30g of olive oil
• 1 1/2 tbsp of tangerine juice
• 2 tsp lime juice
• 3 garlic cloves, skin left on and crushed with the side of a knife
• 1 tsp fine salt
• freshly ground black pepper to taste, (about 20 twists of the mill)
• 1 1/2 tsp pul biber chilli flakes, (use red bell pepper flakes if you don’t like heat)
• 1 small garlic clove, finely chopped
• 1/4 tsp finely grated ginger
• 3/4 tomato purée
• 1/4 tsp fine salt
• 1 1/2 tbsp of mild olive oil
• 40g of datterini tomatoes, or other very ripe cherry tomatoes, very finely chopped
• 4 tbsp of tangerine juice
• fish sauce to season, or light soy sauce
• 1 baby gem lettuce, leaves separated
• 5g of fresh mint leaves
• 5g of coriander leaves
• 5g of basil leaves
• 4 lime wedges, to serve