Pan-Fried Sea Bass and Homemade Zesty Chilli Oil

Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the lime zest, chilli flakes and garlic.

Heat the olive oil for the drizzle (see pantry for amount) in a large frying pan on high heat. Heat until just hot, 1-2 mins.

Carefully pour the oil over the lime zest, chilli flakes and garlic, then stir to combine. Set aside to infuse.

Next, trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the mayo, sambal paste (add less if you'd prefer things milder) and half the lime juice. Season with salt and pepper. Set aside.

Meanwhile, pat the sea bass dry with kitchen paper, then season with salt and pepper.

When the chips have 5 mins remaining, return the (now empty) frying pan to medium-high heat with a drizzle of oil.

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. Remove from the heat. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When everything's ready, add the baby gem and coleslaw mix to the sambal mayo. Toss to coat.