In a pan heat the olive oil and cook the cherry tomatoes until soft then add the beans and heat through, add a handful of coriander and set aside covered.
Put the vinegar, peppercorns and coriander seeds (if using) into a small pan with 1 tablespoon of water.
Simmer until reduced to 1 teaspoon, then remove from the heat.
Segment the grapefruit and put the segments onto kitchen paper.
Squeeze the juice from the middle of the fruit.
Melt the butter in a small pan and keep it warm.
Put the egg yolks into a food processor with a generous pinch of salt.
Strain the reduced vinegar on top, then discard the pepper and coriander seeds.
Add 1 teaspoon of grapefruit juice, then blitz for a few seconds.
With the motor running, pour in about 1 tablespoon of butter and the cream.
Gradually add the rest of the butter, allowing it to fully combine after each addition to make a thick, smooth sauce.
Keep the butter warm on the hob in-between pours.
Add 1 teaspoon more of grapefruit juice then season with salt and pepper.
Stir in the segmented grapefruit and break it up a little.
Keep the sauce warm.
Slash the skins, of the sea bass and season with salt and pepper.
Heat a non-stick frying pan over a medium-high heat.
Heat the oil, then fry a fillet or two, skin-side down, for 4-5 minutes, or until the flesh has changed colour almost all the way through and the skin is crisp.
Flip the fish over, cook for 30 seconds, then remove to a plate and keep warm while you fry the remaining fillets.
Serve the fish over the tomato and bean mixture with the citrus mayonnaise on the side.