Pan-Fried Sea Bream

Meanwhile, put a small saucepan of water with 1/2 tsp salt on to boil the green beans. Heat a splash of oil in a large frying pan on medium heat. Add the chorizo and cook, stirring occasionally until it's slightly crisp and has released some of its delicious oil, 3-4 mins. Transfer the cooked chorizo and its cooking oil to the bowl of tomatoes and stir gently to combine. Set aside. Reserve the pan to cook the fish later (no need to wash).

Add the green beans to your second pan of boiling water and cook for 4-5 mins. Once cooked, drain in the colander, return to the pan and season to taste with salt and pepper if needed. Pop the lid back on to keep warm until ready to serve.

Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. Add the chives, season to taste with salt and pepper if needed and mash again until well combined. Cover with a lid to keep warm.

Meanwhile, heat a splash of oil in your frying pan on medium-high heat. Season the fish with salt and pepper and sprinkle over the lemon zest. Once the oil is hot, carefully place your sea bream in the pan, skin-side down and cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: In order to get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque all the way through.