Anton Mosimann served up a steamed sea bass with a sauce vierge dish at The Dorchester on Royal Recipes with Michael Buerk.

This is a dish that Anton previously cooked for members of the Royal family.

The ingredients for the fish: sea bass, basil, salt and pepper.

For the sauce: cherry vinegar, shallots, honey, olive oil, spring onions, chives and tomatoes.

Anton served the dish with spinach, broccoli, carrots and new potatoes.