Pan-Fried Sea Bream and Creamy Serrano Gratin

Meanwhile, trim the green beans. Roughly chop the parsley (stalks and all). Zest and cut the lemon into wedges. 

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

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook for 30 secs.

Add the veg stock paste and reserved potato water. Stir to combine, bring to the boil, then remove from the heat. Stir through the creme fraiche and season with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

Sprinkle over the hard Italian style cheese. Tear the Serrano ham into small pieces and arrange on top.

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, boil a half-full kettle. 

Pour the boiled water into the (now empty) potato pan with 1/2 tsp salt on high heat. Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the saucepan.

Add the lemon zest and a drizzle of oil. Season with salt and pepper, then toss to coat. Cover to keep warm.

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, carefully place your sea bream in 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.

Once cooked, remove from the heat and add a good squeeze of lemon juice. IMPORTANT: The fish is cooked when opaque in the middle.