Remove any pin bones and scales from the sea bass fillets and score the skin with a sharp knife. Season with salt and pepper.
Blanch haricots verts for 1 to 2 minutes. Drain well, then refresh in a bowl of ice water. Drain and cut in half.
Use a vegetable peeler or spiraliser to make courgetti out of the courgette.
Toast the fennel seeds in a dry frying pan over medium high heat till fragrant.
Pan fry the sea bass, skin side down, in some olive oil in a hot frying pan over medium heat until most of the flesh has turned white.
While the fish is cooking – boil the lemon juice and white wine until it thickens. Lower the heat and gradually add small dices of cold butter, whisking continuously. Add fresh chopped herbs, whipping cream, sea salt and black pepper.
Flip the fish fillets and finish cooking the other side.
Sauté haricots verts and fennel seeds in a little oil for 1 minute. Remove from the heat and add courgetti, then season.
To serve, pile the courgette mix high in the middle of a mains bowl, then place the fish on top. Pour 60ml of the lemon and herb beurre blanc around the fish.