Cheesy Crusted Sea Bass

Meanwhile, trim the carrots and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots and parsnips onto another large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the garlic parcel into the oven and roast until soft, 10-12 mins.

In a small bowl, combine the breadcrumbs, mixed herbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).

When the carrots and parsnips have 10 mins remaining, remove the tray from the oven. Drizzle over the honey and wholegrain mustard. Toss to coat.

Pat the sea bass with kitchen paper to remove any excess moisture, then lay, skin-side down, alongside the carrots. Season with salt and pepper.

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

Return to the oven and bake until 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 roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add to a small bowl with the remaining mayonnaise and season with salt and pepper. Mix well.