Heat extra virgin olive oil and butter in a pan and dissolve the anchovies.
Sauté shallots and courgettes until the onions sweat.
Add 300ml of vegetable stock and cook for one minute.
Stir in rocket and black pepper, then simmer for two minutes.
Cool the mixture slightly and blend until smooth.
Reduce the blended sauce over high heat until creamy.
Season sea bass fillets with salt and pepper.
Fry fillets flesh-side down in oil and butter for 3 minutes.
Flip and cook skin-side down for 3 minutes before removing the skin.
Add white wine and cook covered for several seconds.
Flip fillets and cook covered until the wine evaporates.
Serve fish over fresh rocket and drizzle with the warm sauce.