Bream carpaccio with tomato confit sauce vierge

• 1 sea bream, very fresh, filleted and skinned

Sauce vierge

• 2 tsp baby capers
• 100g confit cherry tomatoes, finely chopped
• 1 garlic clove, grated to a paste
• 1 handful of basil leaves, finely chopped
• 1 handful of flat-leaf parsley, finely chopped
• 1/2 tsp coriander seeds, lightly crushed
• 150ml of extra virgin olive oil, plus extra to loosen, if needed
• 1/2 small red onion, very finely sliced
• 1 lemon, zested and juiced
• salt
• freshly ground black pepper