Crush a clove of garlic using the back of a knife and sprinkle with sea salt, then rub the back of the knife across the garlic to turn it into a paste (you can also do this in a mortar and pestle).
Add to a pan with a finely chopped shallot and a glug of olive oil and gently fry until the shallot becomes clear.
While the sauce is cooking deseed and chop a few large ripe tomatoes and add to the pan.
Turn up the heat and add a glug of white wine and burn off the alchohol.
Reduce the heat, season with salt and pepper and leave to simmer and reduce to a sauce.
Boil a handful of french beans in salted water with a knob of butter for three minutes until tender and drain.
Add the tomato sauce, coat and keep warm on a low heat.
Pan fry a sea bass fillet skin side down on a medium heat in butter.
When the skin is lovely and crispy the fillet should be about 3/4 cooked so flip it over for 20/30 seconds to finish off the flesh side.
While the fish is finishing cooking plate up the beans in tomato sauce then place the sea bass on top and serve.
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