Panfried Seabass with Sauce Vierge, Roasted Fennel and Asparagus, and Crushed Garlic Thyme Potatoes

This seabass dish with my twist on a classic sauce vierge recipe and my version of roasted crushed potatoes will transport you to the sunshine with every mouthful. Just make sure to enjoy with a chilled glass of wine. Fresh, vibrant and full of flavour.