Crispy Sea Bass on Fresh Tagliatelle

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the tomatoes and cook, stirring frequently, until softened, 2-3 mins.

a) Once the tomatoes have softened, stir in the creme fraiche, lemon zest, tarragon, vegetable stock paste and water for the sauce (see ingredients for amount).
b) Bring to the boil, then turn the heat down and simmer until thickened, 3-4 mins.
c) Once thickened, remove from the heat.

a) Meanwhile, pop the sea bass onto a lightly oiled baking tray, skin-side up. Drizzle with oil and season with salt.
b) Grill until the fish is cooked through and the skin is crispy, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

a) While the fish grills, add the pasta to the pan of boiling water and bring back to the boil. Simmer until tender, 3-4 mins.
b) Once cooked, drain in a colander and pop into the pan with the creamy sauce, then toss to coat.
c) Season to taste with salt and pepper.