Pan-fried Sea Bass Recipe with Lemon Verbena - Great British Chefs

Ingredients

• 1 sea bass, (large) filleted and pin-boned
• 1 tbsp of kalamata olive oil
• pink Himalayan salt, freshly grated
• black peppercorns, crushed
• 500g of new potatoes
• 1 lemon, juiced
• 2 tbsp of kalamata olive oil
• 1 tbsp of capers
• 1 tbsp of chopped chives
• 1 large shallot, chopped
• 1/2 red chilli, deseeded and finely sliced
• 15 lemon verbena, leaves only
• 60ml of olive oil
• 1 tbsp of lemon peel, cut into julienne
• 1 tbsp of orange peel, cut into julienne
• 1 tbsp of lime peel, cut into julienne
• 1 dill stalk
• freshly grated coconut
• viola flowers