Lemon Sea Bass and Chorizo Patatas Bravas

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the paprika.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the lemon zest and olive oil for the marinade (see pantry for amount) with a pinch of salt and pepper.

Add the sea bass to the marinade and turn to coat, then lay the fish, skin-side up, onto a lined baking tray.

Top each fillet with the lemon slices in a single layer, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 2-3 mins.

Add the garlic and stir-fry for 1 min more.

Pour the passata and water for the sauce (see pantry for amount) into the pan. Season with salt, pepper and a pinch of sugar (if you have any).

Stir together, then simmer until thickened, 4-5 mins.

Once thickened, taste and season again if needed, then transfer to a bowl and cover to keep warm.

Now pop the fish on the middle shelf of your oven to bake for 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle. 

Meanwhile, clean your (now empty) frying pan and pop back on high heat (no oil).

Once hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

Once charred, stir in the honey, cider vinegar and water (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

Reduce the heat to medium and cook, stirring occasionally, until the pepper has softened, 5-6 mins.