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Clean the mini potatoes and pat dry. Add to an air fryer tray or lined baking tray and lightly coat with olive oil and a sprinkling of salt. Roast at 200C for 25 minutes in the air fryer or 30 minutes in the oven.
Prepare the olive salsa by adding all ingredients to a mixing bowl, reserving ½ the lemon zest, and mix until well combined.
Heat butter in a frying pan over medium heat. Pat the sea bass fillets dry and add to the pan skin-side down. Don’t move the sea bass fillets for 3-4 minutes. Sprinkle the reserved lemon zest, freshly ground black pepper and dried parsley over the fillets in the pan to season. After 3-4 minutes flip the sea bass fillets and pan fry skin-side up for a further 1-2 minutes. Remove from pan.
Add the halved cherry tomatoes to the same pan and leave to fry for 3 minutes without touching them to allow the tomatoes to get a little char. Continue to cook in the pan for a further 2-3 minutes, shaking the pan to prevent the tomatoes from burning.
Serve splitting all components between two plates, spooning the olive salsa over the sea bass fillets and enjoy!