Working in 2 batches, put 200 ml of the wine and 250 ml cold water in a shallow pan such as a non-stick frying pan. Add half the strips of lemon and orange zest, 1 of the shallots, half the parsley stalks and salt.

Add half the sea bass fillets and slowly bring to a gentle simmer, about 5 minutes. As soon as the liquid starts to bubble, take the pan off the heat and leave for 2 minutes.

Transfer the fillets to a serving dish and keep them warm, while you repeat with the second batch, using 200 ml wine, 250 ml cold water, the remaining strips of zest, 1 shallot, the remaining parsley and some salt.

Meanwhile soak the remaining shallots in the vinegar for about 3 minutes. Drain off the vinegar into a bowl and use to make the dressing. Reserve the soaked shallots.

Add the sugar, salt and pepper to the vinegar and whisk in the olive oil, a little at a time. Mix in the shallots, capers and parsley and pour over the fish fillets while they are still hot. Let cool and eat after 1 - 2 hours.