Sea bass clean, remove bones and skin. Cut the fillet into small cubes.
50 g tomatoes, red onion, gooseberries and cilantro finely chopped. Mix everything and season with olive oil, salt and spices.
Blend the rest of the tomatoes in a blender with olive oil. Salt, pepper. Put the tartare on a plate through the ring. Pour the tomato sauce onto a plate. Decorate with berries.