Herby Sea Bass with Salsa Verde

Peel and finely chop the garlic and chop the olives up into very small pieces (¼cm if you can manage it!). Finely chop the parsley.

Mix your chopped parsley with your chopped olives, garlic, ½ tbsp of lemon juice and 2 tbsp of olive oil. Whisk it together thoroughly and leave to the side. Tip: A fork works well for this!

Bring a pot of water to the boil with ¼ tsp of salt. Cut the very top and bottoms from the green beans. Tip: This is called ‘top and tailing!’. Add them to the boiling water and cook for 3 mins, then drain and run cold water through them to stop them cooking anymore.

About 6 mins before the potatoes are cooked, add 1 tbsp of oil to a frying pan on medium heat. Season the sea bass with ¼ tsp of salt and a good grind of black pepper, once the pan is hot add the sea bass skin-side down. Cook for 3 mins on one side before turning over to cook for 2 mins on the other side. Then remove the sea bass from the pan to the plates you will serve them on and squeeze ½ tbsp of lemon juice over each fillet.