Pan-Fried Sea Bass and Walnut Parsley Pesto

Meanwhile, finely chop the walnuts and parsley (stalks and all). Transfer to a small bowl.

Mix in the grated hard Italian style cheese and olive oil for the pesto (see pantry for amount), then season with salt and pepper.

Stir well to combine, then set your walnut parsley pesto aside. TIP: Add a little more olive oil if you'd prefer it to be more like a drizzle.

In a medium bowl, combine the red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.

Halve the tomatoes, then add them to the dressing. Stir together, then set aside - you'll add the rocket later.

Pat the sea bass dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have 5 mins left, heat a drizzle of oil in a large frying pan on high heat.

Once hot, carefully place your sea bass 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: The fish is cooked when opaque in the middle.

Once cooked, remove from the heat.

When everything's ready, add the rocket to the bowl of tomatoes and toss together.

Serve the sea bass with the roast potatoes and salad alongside.

Spoon your walnut parsley pesto over the fish to finish.

Enjoy!