Steamed wild bass, herbs and sauce vierge

Ingredients

• 500g cooked and peeled charlotte potatoes
• 100g picked white crab meat
• 4 tablespoons extra virgin olive oil
• 4 tablespoons chopped soft herbs (parsley, chives, tarragon and chervil)#
• Salt and pepper
• 2 sea bass weighing 800g – 1k, scaled filleted and pin boned.
• 4 basil leaves
• 2 table spoons olive oil
• 50ml olive oil
• 35ml sunflower oil
• 25ml lemon juice
• 5g coriander seeds, crushed and roasted
• 4 plum tomatoes peeled deseeded and diced
• 8 basil leaves
• 2 sprigs dill picked
• 5 sprigs of chervil picked
• 10 chive tips
• 1 pinch red amaranth
• 1 pinch red vein sorrel
• 1 pinch celery cress
• 4 drops olive oil
• Salt