Cajun Sea Bass and Parsley Gremolata

a) Meanwhile, roughly chop the parsley (stalks and all). Trim the green beans.

b) Peel and grate the garlic (or use a garlic press).

c) Zest and halve the lemon (see ingredients for amount).

a) Sprinkle half the Cajun spice mix onto the sea bass (add less if you'd prefer things milder).

b) Season with salt and pepper and drizzle with oil. Rub the flavourings into the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.

c) Meanwhile, preheat your grill to medium-high.

a) Put the remaining Cajun spice mix into a small bowl.

b) Add the lemon zest, then squeeze in some lemon juice.

c) Season with salt, then mix in half the parsley and the olive oil for the dressing (see pantry for amount).

a) Pop the sea bass onto a lightly oiled baking tray, skin-side up. When hot, grill on the top shelf of your oven until cooked through and the skin is crispy, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.

b) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Halve any thick broccoli stems lengthways.

c) Once hot, add the green beans and Tenderstem®. Stir-fry, 2-3 mins, then add the garlic and cook for 1 min more.

d) Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 2-3 mins.