James Martin served up tasty sea bass and monkfish with sauce vierge on James Martin’s Saturday Morning.

The ingredients for the seabass are: 4 x 100g portions sea bass, 15ml olive oil, 15g butter, Salt and pepper.

For the monkfish: 1 monkfish tail sliced into 2cm pieces, 50g butter, salt and pepper.

For the sauce: 100ml olive oil, 1 shallot, peeled and sliced, 1 clove garlic, peeled and sliced, 1 tsp coriander, seeds crushed, 2 tomatoes, concassed, 1 small bunch basil, chopped, 1 small bunch tarragon, chopped, 1 small bunch chives, chopped, 1 lemon juice and zest, salt and pepper.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.