Oven-Baked Sea Bream

Cut the chilli in half lengthways, remove the seeds and then finely chop. Peel and finely chop the garlic and cut the cherry tomatoes in half. Slice the courgette in half lengthways then slice each half lengthways again into four strips, chop the strips into 1cm cubes. Cut the new potatoes into halves (or quarters for the bigger ones!).

Boil your potatoes with a pinch of salt for around 10 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. Once they are done, simply drain and leave to the side, with the lid on, to keep warm for later.

Heat a splash of olive oil in a non-stick frying pan on high heat and stir-fry your courgette with a pinch of salt. Tip: If you only have a small frying pan, then cook your courgette in smaller batches, so that you can brown it off nicely rather than stew. Set aside.

Heat another splash of olive oil in the (now empty) pan on high heat. Cook your chilli and garlic for 1 minute, then add in your tomatoes and Italian herbs and cook until your tomatoes are soft (about 4 mins). Tip: Add the chilli to taste but, be warned, it’s hot!

Drizzle some olive oil on a baking tray and put it in your oven for 2 mins to get nice and hot. Take the tray out of your oven (with a mitt!) and place your fish on it, skin-side down. Tip: Be careful as it’ll sizzle and might splash. Cook for 6 mins on the top shelf.