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Thinly slice your red onion and add to a small bowl, covering with red wine vinegar. Set aside.
Cut tomatoes into wedges and finely chop the fresh basil and chives (or any other herbs using) and set aside.
Heat oil in a pan over medium heat and add the seabass fillets, skin-side down. Sprinkle over a little smoked paprika, lemon zest and freshly ground black pepper to taste. Cook for 3-4 minutes without moving the fillets. Flip and cook for a further 1-2 minutes on the other side, sprinkling more seasonings over the skin-side of the fillets. Remove and set aside.
Add a little more oil to the pan if needed and add the the capers. Fry for about 3 minutes until the capers pop open and start to crisp up.
In a small mixing bowl, add all the dressing ingredients and stir until well combined. Drain the red onions, reserving the red wine vinegar to use for the dressing.
In a large mixing bowl, combine the tomatoes, butter beans, red onion, herbs and dressing, tossing until all ingredients are fully coated in the dressing. Serve topped with the pan-fried seabass, crispy capers, lemon wedges and freshly chopped parsley.