Sea bass vierge

Ingredients
. 150 gm sea bass fillet
. 4 new potatoes
. 5 green beans
. 5 sugar snap peas
. 5 cherry tomatoes
. 5 pitted, sliced niçoise olives
. 1 tsp basil leaves, chiffonade
. 1 tbsp olive oil
. 1 tbsp lemon juice
. 1 lemon wedge, to serve
Method
Pan-sear the sea bass, after seasoning it, to a crispy skin.
Cut the new potatoes into slices, after boiling them in salted water.
Blanch both beans and peas, and cut them into 1 cm pieces.
Slice the tomatoes in three; mix with the olives, basil, olive oil and lemon juice.
Arrange the new potato, beans and fish on a plate, drizzle the tomato olive mix over the fish and serve with a lemon wedge.