Pistachio Crusted Sea Bream and Parmesan Smashed Potatoes

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, remove the pistachios from their shells, then finely chop. Pop them into a small bowl along with the breadcrumbs. Season with salt and pepper and mix together.

Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press).

Lay the sea bream, skin-side down, onto a plate.

Spoon half the mayonnaise over the flesh of the fish and spread evenly over the top.

Spoon the breadcrumb mixture on top of the mayonnaise and press it down with a spoon. Drizzle with a little oil. IMPORTANT: Wash your hands and equipment after handling raw fish.

Meanwhile, in a small bowl, combine the remaining mayo and pesto.

When the potatoes have cooked for 20 mins, pop the tomatoes in to roast on the middle shelf for 5 mins and remove the potatoes from the oven. 

Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil, sprinkle over the Parmigiano Reggiano and return to the top shelf until crispy and golden, 10-15 mins.

When the tomatoes have roasted for 5 mins, remove the tray from the oven and carefully transfer the fish to the tray.

Pop the asparagus alongside, then drizzle with oil and scatter over the garlic. Season with salt and pepper, then toss to coat.

Return the tray to the middle shelf and roast until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.