Crispy Sea Bream and Serrano Wrapped Asparagus

In a small bowl, mix together the parsley, capers, a pinch of lemon zest, a squeeze of lemon juice and olive oil for the salsa (see pantry for amount). Season with salt and pepper and set aside for now.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook for 30 secs.

Add the veg stock paste and reserved potato water. Stir to combine, bring to the boil, then remove from the heat. Stir through the creme fraiche and season with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

Sprinkle the hard Italian style cheese over the dauphinoise, then bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, lay the Serrano ham slices on a board. Divide the asparagus between each slice across the middle, then wrap the ham around to create parcels.

Pop the asparagus bundles seam-side down on a lightly oiled baking tray.

Drizzle with oil and season with pepper. Roast on the middle shelf until tender, 10-12 mins.

Meanwhile, heat a drizzle of oil in a small saucepan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins.

Add the garlic and fry until fragrant, 1 min, then remove from the heat. Add a pinch of lemon zest and cover to keep warm.

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Pat the sea bream dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bream in the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. 

Once cooked, remove from the heat and add a good squeeze of lemon juice. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.