Crispy Sea Bream

While your potato cooks, get on with the rest of your prep. Remove the leafy tops from the fennel and keep to one side. Cut your fennel in half lengthways. Remove the tough core at the base (see picture) and then slice into pieces about the width of your little finger.

Zest the lemon, finely chop the parsley and then peel and grate the garlic (or use a garlic press if you have one). Finely chop the leafy tops of the fennel and keep to one side.

Heat a frying pan over high heat and add a splash of oil. Add your fennel slices to the pan and cook for 5 mins and until lightly browned. Add your garlic, cook for 1 minute more and then add the water (amount specified in the ingredient list). Reduce the heat to low, cover the pan loosely with foil or baking paper and cook gently for 15 mins or until your fennel is tender.

Place a frying pan on medium heat and add a glug of oil. When the oil is hot add the breadcrumbs and cook for 3 mins, stirring frequently until they are golden. Season the breadcrumbs with a pinch of salt and transfer to a small mixing bowl. (Wipe the frying pan with kitchen paper, we will use it again later). Allow your breadcrumbs to cool and then mix in half your parsley and a pinch of lemon zestper person. Keep to one side

When your potato is cooked, drain into a colander. Return to the pot and mash with a potato masher until smooth. Mix in the butter, remaining parsley and season with salt and black pepper if necessary. Keep warm with the lid on.

Heat the frying pan used for the breadcrumbs over high heat and add a splash of oil. Season the sea bream with a pinch of salt on both sides. Carefully place your bream in the pan skin-side down. Cook on high heat for 3 mins and until you see the edges beginning to brown. Flip them over with a fish slice and cook for another 2 mins. Tip:The fish is cooked when the centre is white