Cheesy Chorizo Crusted Sea Bream

When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Turn halfway through. Remove the garlic parcel after 10-12 mins of roasting time and set aside to cool.

Meanwhile, zest and cut the lemon into wedges. Roughly chop the parsley (stalks and all).

In a medium bowl, combine the chorizo, breadcrumbs and olive oil for the crumb (see pantry for amount).

Stir through the hard Italian style cheese, lemon zest and half the parsley. Season with pepper, then mix everything together.

Put three quarters of the mayonnaise into a bowl and set aside.

Pat the sea bream dry with kitchen paper. Lay the fish, skin-side down, onto a lined baking tray. 

Spread the remaining mayonnaise over the top of the fish and top with the chorizo crumb. Press it down with a spoon.

When the potatoes have 15 mins left, bake the sea bream on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the garlic and remaining parsley to the reserved mayo. Add a squeeze of lemon, season with salt and pepper and mix everything together. Set aside.

Bring a large saucepan of water with ½ tsp salt to the boil. 

Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard. 

When the water is boiling, add the broccoli and asparagus and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.