place the sea bass fillets onto a chopping board and, using a sharp knife, score the skin, at 1cm/½in intervals. Heat a frying pan until hot, add the olive oil and the sea bass fillets ...

Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon.