Roasted wild sea bass with a black tapenade crust

Method

1. First prepare the olive tapenade. Place the olives, anchovy fillets, garlic, capers, basil leaves and olive oil in a food processor. Blend together until the mixture forms a smooth paste.

2. Make the baby artichoke barigoule. Place the artichokes, olive oil, white wine, coriander seeds, lemon juice, garlic, basil stalks and coriander stalks.

3. Bring to the boil and simmer gently for 35 minutes, or until the artichokes are tender. Leave the artichokes to cool in their liquor. Once cooled, drain, reserving the liquor for the sauce, and slice the artichokes.

4. To make the barigoule sauce, bring the fish stock and artichoke barigoule juice to the boil in a saucepan. Whisk in the butter and olive oil.

5. Stir in the tomato, fried garlic and parsley. Add a squeeze of lemon juice.

6. Meanwhile, prepare the basil-crushed potatoes. Add the basil, olives, olive oil, butter, salt and freshly ground pepper to the potatoes and roughly crush together, using a fork.

7. Spread a little of the tapenade over the skin side of each sea bass fillet.

8. Heat the olive oil in a large, non-stick frying pan. Add the sea bass, skin side down. Season with salt and freshly ground pepper and cook for around 6 minutes, then turn and fry for a further 1-2 minutes on the flesh side.

9. Serve the salmon with the basil crushed potatoes, a few slices of artichoke and the sauce barigoule. Finish with a drizzle of olive oil and a grind of crystal sea salt.