Cut the cherry tomatoes and olives in half

Set the oven to 150C - this is just to keep the tomato mixture warm

Heat most of the oil over a low heat in a frying pan that is large enough for your seabass fillets

Pat the seabass fillets dry with kitchen paper, or a clean tea towel, score the skin of each fillet diagonally across in 3 or 4 places and season with salt

Add the olives and tomatoes to the frying pan and cook until the tomatoes are tender and starting to fall apart. Transfer the mixture into an ovenproof dish and keep warm

If necessary add the rest of the oil to the frying pan and turn the heat up to medium high

Add the seabass fillets skin side down and cook for 3-4 minutes depending on the thickness of the fish. You should be able to see that the flesh is turning opaque at the sides where it is thinnest and the skin should be nice and crispy

Finish the dish by turning the fish to cook for just a minute skin side up, adding the butter to the pan

Serve the fillets with the tomato and olive mixture on top garnished with chopped fresh parsley