Lemon, Fennel and Asparagus Tagliatelle with Seabass

Heat a large frying pan over medium heat with a drizzle of oil. Add the fennel and shallot and cook, stirring, until soft, 6-8 mins. Add the garlic and cook, stirring, for the final minute.

Meanwhile, add the capers, half the parsley, half the lemon juice and the olive oil (see ingredients for amounts) to the bowl with the tomatoes and season with salt and pepper. Mix well and set aside.

Heat a drizzle of oil in a large frying pan over medium high heat. Add the sea bass to the pan skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. IMPORTANT: The fish is cooked when opaque in the middle. Once cooked, remove from the pan, set aside and cover with foil to keep warm but don't wash up the pan!

While the fish is cooking, add the pasta (see ingredients for amount) and asparagus to the pan of boiling water and cook for 3 mins then drain in a colander. While the pasta is cooking, use a jug to scoop out pasta cooking water (see ingredients for amounts) and add this to the pan with the fennel then bring to the boil and add the butter, stirring until melted. Simmer until thickened slightly, 1 minute. Season with salt and pepper.