Preheat the oven to gas mark 6 or 200 degrees.
Prepare your hasselback potatoes by cutting multiple slits across the new potatoes, going careful not to cut right through. If you find it easier, place something (wooden spoon/knife) either side of the potato to prevent the knife going right down.
Drizzle with vegetable oil, season well then bake in the oven for 1 hour.
When the potatoes have been cooking for 40 minutes, cook the green vegetables to accompany the dish.
To prepare the olive and caper tapenade, place the black olives, capers, parsley, garlic-infused oil and lemon juice in a food processor and blitz until smooth.
Fry the sea bream in a pan with a little oil for 5-6 minutes, turning halfway through.
Serve the green vegetables, hasselback potatoes and fish on a plate then generously spoon the tapenade across the fish.