Courtesy of Christian Morisset at the restaurant Le figuier de Saint Esprit
400g sea bass per person
Olive oil, salt, pepper
1 rutabaga (aka swede)
1 bunch mangold
1 white radish
1 bunch of fresh coriander
Cut the winter vegetables into thin slices and place in separate saucepans with a little water and olive oil, sauté for just a few minutes. Add salt, pepper and coriander.
Filet the sea bass, season with salt and pepper and drizzle olive oil over the top. Lay it on greaseproof paper cook on a ceramic burner for around 8 minutes, turning occasionally.
Arrange the fish and the vegetables on a plate, add the juice from the vegetables and the basil sauce.