Crispy Skinned Sea Bass

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add it to your potato baking tray and roast until soft, 10-12 mins, then carefully remove.

Chop the olives into the smallest pieces as you can. Chop the parsley (stalks and all) as finely as you can.

Halve the lemon.

In a small bowl, mix together the chopped parsley with the chopped olives, half the lemon juice and the olive oil for the salsa (see pantry for amount).

Set your salsa verde aside.

Trim the green beans. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 3-4 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Transfer to a plate and cover with foil to keep warm.

About 6 mins before the potatoes are cooked, wipe out your (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

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

Once hot, carefully place your fish into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix it into the salsa verde.

Plate up your sea bass with the beans and roast potatoes alongside. Drizzle the salsa verde over the fish to finish. 

Serve with any remaining lemon cut into wedges for squeezing over.

Enjoy!