3 organic free-range egg yolks
The juice of 1 lemon
2tsp Dijon mustard
1 small bunch each of tarragon, chervil and chives, leaves only, washed and chopped
Sea-salt and freshly ground black pepper
200ml extra-virgin olive oil (for sauce)
50ml crème fraîche
800g wild seabass, filleted
1tbsp extra-virgin olive oil (for cooking fish)

Place the egg yolks in a food processor and add the lemon juice, mustard and salt and pepper. Whizz to combine, then add the olive oil, slowly, while the motor is still running, until the ingredients emulsify into mayonnaise. Add the chopped herbs and crème fraîche, and whizz very briefly to combine. Place it in the fridge until you need it. (It will last there for 2-3 days.)

Divide the sea bass into 4 portions. Heat the oven to 200C/400F/Gas6. Place a non-stick pan on a medium heat on top of the stove, and heat the oil. Season the fish generously on both sides, then lay it in the pan, skin-side down, in the sizzling oil. Cook for 1 minute without touching it at all, then put the pan into the hot oven and cook for a further 3 minutes.

Remove. Divide among 4 plates, spoon over the sauce verte. It's served alongside cooked spinach and roasted tomatoes.