Sea bass with sauce vierge

Sauce:

1. Immerse the tomatoes in boiling water for a few seconds, then peel them, cut them in half, remove the seeds and water, and cut them into tiny cubes.
2. Peel then cut the lemon into small cubes.
3. Peel and chop the shallot
4. Chop the herbs without the stems.
5. In a bowl, mix the diced tomatoes, the shallot, the lemon, 5 tbsp of olive oil, and the herbs. Season with salt and pepper.

Vegetable garnish:

1. Wash all the vegetables then cut the leeks into 3 cm (1-inch) strips. Peel then cut the celery into thin slices, then slice the fennel. Place the vegetables in the steam basket with 15 cl (3/5 cup) of water and some salt. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 7 minutes.
2. Remove the pressure cooker from the heat. Depressurize before opening.

Fish papillote:

1. Place some vegetables in the middle of each sheet of parchment paper and top with a piece of fish. Season with salt and pepper and a drizzle of olive oil.
2. Wrap the parchment paper, leaving a small bulge on top in the middle. Fold the ends twice so the paper does not open during cooking.
3. Place the wrapped fish in the steam basket with 15 cl (3/5 cup) of water in the bottom. Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 5 minutes.
4. Remove the pressure cooker from the heat. Depressurize before opening.
5. Open the paper papillote and serve the sea bass and vegetables on a warm plate with a dish of the sauce vierge on the side. Top with freshly ground pepper.