Pan-Fried Sea Bream and Bacon Crisps

Meanwhile, pop the garlic into a small bowl with the olive oil (see pantry for amount). Season, mix together and set aside.

Heat a drizzle of oil in a frying pan on high heat. Once hot, lay in the bacon and fry until crispy, 3-4 mins each side. Transfer to a plate lined with kitchen paper, then set the plate and your pan aside, keeping the bacon fat.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. 

Drizzle the smashed potatoes with the garlic oil and return to the top shelf until crispy and golden, 10-15 mins.

Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.

Pop the Tenderstem® and asparagus on a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf for the last 10 mins of potato cooking time.

If you'd prefer to, boil a large saucepan of water with 0.5 tsp in step 5. When boiling, add the broccoli and asparagus. Cook until just tender, 3-5 mins. Once cooked, drain, then return to the pan. Drizzle with a little oil and season.

Pop a medium saucepan on medium heat and add the creme fraiche, tarragon, veg stock paste, mustard (add less if you'd prefer) and water for the sauce (see pantry for amount). Stir together, then bring to the boil.

Reduce the heat to medium-low and simmer the sauce until slightly reduced, 4-5 mins.

Season to taste with salt and pepper, then remove from the heat.

When everything's almost ready, pop your frying pan with the bacon fat on medium-high heat. Pat the sea bream dry with kitchen paper.

Once hot, lay the fish in the pan, skin-side down. Season with salt and pepper. TIP: Don't move the fish while it's cooking skin-side down to ensure crispy skin.

Cook until the skin is golden brown, 3-4 mins, then turn over and cook for a further 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.