Cheesy Crusted Sea Bass

Put the carrots on the other side of the baking tray. TIP: Use two baking trays if necessary. Drizzle the carrots with oil, honey and wholegrain mustard. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season, then toss to coat and spread out. Once your oven is hot, roast the potatoes and carrots on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, zest and cut the lemon into wedges. Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop the garlic parcel onto the baking tray with the veg to roast until soft, 10-12 mins. Put the panko breadcrumbs, lemon zest, grated hard Italian cheese and oil for the breadcrumbs (see ingredients for amount) into a bowl. Mix to combine.

Lay the sea bass, skin-side down, onto a baking tray lined with baking paper. Add half the mayonnaise to a small bowl and set aside. Spread the remaining mayo over the fish and spoon the breadcrumb mixture on top. Press it down with a spoon. When the veg are halfway through cooking, drizzle the fish with oil and bake on the middle shelf of the oven until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to a bowl with the remaining mayonnaise and season with salt and pepper. Mix well.