Bream carpaccio with tomato confit sauce vierge

Ingredients

• 1
  sea bream, very fresh, filleted and skinned
• 2
  tsp baby capers
• 100
  g 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
• ½
  tsp coriander seeds, lightly crushed
• 150
  ml of Carapelli Extra Virgin Olive Oil, plus extra to loosen, if needed
• ½
  small red onion, very finely sliced
• 1
  lemon, zested and juiced
• salt
• freshly ground black pepper