First, start the braised vegetables: cut new potatoes into thick slices and boil in salted water for 10 minutes, drain and dry.
Heat olive oil in a frying pan and add the sliced potatoes together with sliced courgettes and a chopped shallot. Season well
and fry for a few minutes. When the vegetables are starting to brown, pour in a small glass of dry white wine together with
halved cherry tomatoes, and simmer for another 5 minutes or so, until the potatoes are soft and most of the liquid absorbed.
Just before serving, stir in some torn basil leaves. Meanwhile, coat fillets of sea bass in seasoned flour, shaking off
the excess, and fry in another pan in a little olive oil, skin side down. When the skin is nice and crispy, turn the fillets
over for another minute, then serve over the braised veggies.