Grilled fillet of sea bass with sauce antiboise

Place the sea bass fillets in a large, shallow dish with the lemon and orange zest, star anise, basil stalks and 100ml olive oil for 1 hour in the refrigerator.

Place the remaining olive oil in a heavy-based frying pan.

Add in the shallot and garlic and fry very gently for 5 minutes without allowing them to colour.

Add the basil leaves and coriander leaves and allow to infuse for a few minutes.

Add the tomatoes and warm gently, then add the olives. Season with salt and freshly ground pepper and the lemon juice.

Preheat a griddle pan until very hot.

Remove the sea bass from the marinade and cook on the hot griddle, skin-side down, for 3 minutes, then turn and cook for 3 minutes on the remaining side.

Spoon the tomato mixture onto four serving plates. Top each serving with a griddled sea bass fillet, then top with a few cress leaves. Drizzle with a little olive oil and serve at once.