Pan Seared Sea Bass with Cherry Tomato Confit, Cannelli Beans and Black Olive Crumble

: Prepare the Ingredients

Sea Bass: ensure it sits for at least 15 minutes outside the fridge before you start cooking.

Wash and dry the vegetables prior to chopping (as required):
- Cherry tomatoes: cut them in halves
- Thyme: just wash and dry
- Garlic: peel and mince
- Parsley: chop finely
- Oregano: chop.

: Confit the Tomatoes

Place cherry tomatoes in a small pan and season them lightly. Then add some olive oil to the pan and make sure that it half covers the cherry tomatoes. Add thyme. Then leave them cooking on a gentle heat. Once the skin starts to peel away, the tomatoes are done.

: Get Cooking, Plate and Serve

Cannellini Beans:
In another frying pan, heat some olive oil. Once the oil is warm (not hot) add in the cannellini beans and garlic. Let it sauté for about 3 minutes before adding the oregano. Sauté it for a further 2 minutes and then add in the parsley. Check the beans for seasoning and season lightly if required.

Fish Fillets:
Heat some oil in a pan. Score the Sea Bass Skin lightly and season well. Once the oil is hot enough, place the Sea Bass skin side down. Let it cook for about 3-5 minutes on a medium heat. Once the skin is crisp, flip it over and turn off the heat. Let the Sea Bass sit in the pan for another 3 minutes before serving.

Warm the Olive crumble in a pan (not microwave or it will get soggy).

Plate and Serve:
In a plate, place the beans at the base, the confit tomatoes next, the fish on top and finally sprinkle the crumble all over and serve.